


THE LIBRARY OF THE 
UNIVERSITY OF 
NORTH CAROLINA 
AT CHAPEL HILL 


SAS 


(Si 


THE COLLECTION OF 
NORTH CAROLINIANA 
PRESENTED BY 


Morton Neal 
















WOMAN’S CLUB 


COOK BOOK 


On 


SOUTHERN RECIPES 


COMPILED BY MEMBERS OF 


The Woman’s Club 


Charlotte, North Carolina 


gos avegn hook 


(Vay Down South in the Land of Cotton.’’ 


1908 


PRESSES OF 
RAY PRINTING COMPANY 
CHARLOTTE, N. C. 





(eT MokTON NERL 


=| 
YS 


INTRODUCTION 


' In preparing the following pages for publication, it 
has been our object to present a collection of Southern 
Recipes. We feel we are filling a long-felt want in com- 
piling under one cover, formulas for dishes that have 
made Southern cooking as famous as Southern hospitality. 
Many of these methods of preparing food are known only 
to Southern cooks, and the various dishes can be found 
only on the tables of Southerners, or those who have once 
‘lived South and who have adopted the Southern way of 
cooking. 

We do not claim originality for all of these recipes; 
they have been collected from far and near. We cannot 
give credit to the authors, as the majority of these recipes 
are of unknown origin, having been handed down from 
generation to generation. We would like to show our 
appreciation, but can better express our position by telling 
this little story, which comes from the South: 

The first slice of goose had been cut, and the negro 
minister who had been invited to dine looked at it with as 
keen anticipation as was displayed in the faces around 
him. , 

‘Dat’s as fine a goose as I ever saw, Brudder Wil- 
liams,’’ he said to his host. ‘““Where did you get sucha 
fine one?”’ 

“Well, now, Mistah Rawley,’’ said the carver of the 
goose, with a sudden access of dignity, ““when you preach 
a special good sermon, I never axes you where you got it. 
Seems to me dat’s a trivial matter, anyway.’’ 








APPETIZERS 





‘“Whatever pleases the palate nourishes.’ 


FILETS D’ANCHOIS AUX CAPRES. 


Fry some rounds of white bread in clarified butter 
until they are a nice golden brown. Take about six 
anchovies, free them from oil and pound them in a mortar 
with a small piece of butter and a tablespoonful of cream. 
When the consistency of a thick paste, add a few drops of 
tabasco and spread on the fried rounds. Curl a fillet of 
anchovy on each and fill the centre with chopped capers, 
then grate a little hard boiled yolk of egg over all and 
serve garnished with a couple of stoned olives and a spray 


of parsley. 
BACON TOAST. 


Cut some choice bacon into thin slices, cover it with 
cold water, heat to boiling, boil up well and drain, then 
fry until crisp and a delicate brown. Have ready small 
oblong pieces of either white or Graham bread freshly 
toasted and buttered. Cover each piece of toast with a 
piece of the hot bacon and serve at once with a small pickle 
or an olive as a dainty appetizer. 

ELSIE RELISH. 


1 box gelatine, 1 can tomatoes, salt and sugar, 2 tea- 
spoonfuls each; celery seed and made mustard, each 1 
teaspoonful; 1 saltspoonful red pepper, 1 dozen English 
walnuts, 1 apple, 8 stalks celery, 1 onion, crisp lettuce. 

Soak one package gelatine in one pint cold water for 
half an hour, strain the seeds from 1 can tomatoes, rub 
through a sieve and heat to boiling point. Add salt, sugar, 
celery seed, made mustard and red pepper. Pour the liquid 
boiling hot over the dissolved gelatine, stirring until well 
mixed. Chop separately or cut into small pieces, the 
walnuts, apple, celery and onion. Add to the tomatoes, 


6 WOMAN’S CLUB COOK BOOK. 


mix well and pour into small custard or egg cup to harden. 
When ready to serve remove from cups and arrange in a 
nest of crisp lettuce leaves. Suitable as an appetizer before 
the soup course. 

SALTED NUTS. 


Shell and blanch by pouring boiling water over nuts. 
Put on shallow tin plates, only enough to cover the bottom 
of each plate. Add 1 teaspoon butter to each plate. Stand 
in a moderate oven until a golden brown. Stir occasion- 
ally. Take from oven, dredge in fine salt and put away 
to cool. 

SALTED ALMONDS. 

Blanch 1 lb. almonds. Dry well with soft cloth. Put 
in biscuit pan, with 1 teaspoonful of olive oil, or butter, 
and 4 teaspoonful of salt. Cook inside the oven until a 
light brown, shaking constantly. 


SALTED CHESTNUTS. 


Cut off the shells with a sharp penknife; then blanch 
by pouring boiling water over them; let them stand a few 
moments, then rub off the inner skin; dry in the sun or a 
cool oven; when quite dry, pour over them melted butter 
or olive oil, allowing a teaspoonful to each cupful; let 
them stand in this for half an hour; then sprinkle with 
salt, toss well, so as to distribute it evenly; place them in 
a biscuit tin and set in the oven from ten to fifteen min- 
utes, until a golden brown; stir frequently while they are 
crisping. 


COCKTAIL DRESSING. 


One tablespoon grated horse-radish, one of vinegar, 
two of lemon juice, 4 teaspoon tobasco sauce, 1 teaspoon 
of tomato catsup, 1 of Worstershire sauce, 4 teaspoon of 
salt. Mix and put on ice till needed. 


BEVERAGES 


‘‘Then fill the bowl—away with gloom; 
Our joys shall always last; 

For hope will brighten days to come, 
And memory gild the past.’’ 





Tea-making is quite a simple process, yet there are 
many homes where tea, in the infusion, loses most of its 
desirable qualities and develops disagreeable ones that 
might easily have been left dormant. To make tea prop- 
erly, certain steps are essential. First and foremost, one 
should have the right sort of tea. Secondly, the water 
should be freshly drawn and boiling furiously. For each 
cup of tea a level teaspoonful of the leaves should be 
placed in an earthenware pot, which has been previously 
scalded and dried, and this ‘‘furiously boiling’’ water 
poured upon them. After the leaves have steeped from 
five to seven minutes, according to variety—the India and 
Ceylon for the lesser, and the China, Japan and Formosa 
for the greater interval—the liquor should be poured off 
into another hot vessel to get the best of the tea. It will 
then be as fit to drink hours afterward as when first made. 
The theine and other desirable constituents are extracted 
within the time mentioned; but the tannin, which is the 
astringent, acrid tasting component, yields itself less read- 
ily. The ignorant belief that it takes long steeping to get the 
dietetic value of the leaf, and that the teapot can with 
impunity be left ‘‘on the hob’’ all day, is what really 
injures tea’s fair fame; for the tannin and the resin, the 
sole deleterious properties of the leaf, are so obtained and 
so only. The evil of excessive tea-drinking is leaving the 
tea to stew instead of using the fresh infusion. 

In Russia, a tea-drinking country, a small quantity of 
boiling water is poured upon the given allowance of tea 
and steeped for four or five minutes. The concentrated 
liquor is then drained off into another pot. A small por- 


8 WOMAN’S CLUB COOK BOOK. 


tion of this strong brew is poured into cups or heated 
glasses, and then diluted with boiling water according to 
individual taste. In China, in Japan, and in other eastern 
lands, where tea is consumed all day long, it is never 
made as strong as here, nor are the leaves steeped for so 
long a period. 

In this country and in England the wrong and extrava- 
gant method holds of keeping the teapot “‘going’’ all day 
long, alternately adding fresh water and a new handful 
of leaves to the accumulation already in the pot. Such 
overdrawing is pernicious in the extreme. Itis expensive 
and wasteful, and it succeeds admirably in releasing every 
dangerous quality that lies within the leaf, and completely 
destroying every good one. 

BLACK TEA. 

2 teaspoons tea, 1 quart boiling water. Let stand 5 

minutes. Strain into a hot china teapot and serve. 
GREEN TEA. 

3 heaping teaspoons tea, 1 quart boiling water. Pour 
water over tea and let stand 10 minutes, drain off grounds 
and serve. Rinse teapot with hot water before putting in 


the tea. 
ICED RUSSIAN TEA. 
4 teaspoons tea, 4 cups boiling water; strain off leaves, 
4 slices lemon, 4 glasses filled with cracked ice, 4 lumps 


of sugar. Place slice of lemon and 1 lump of sugar in 
each glass with ice. Pour over it the cold tea. 


AFTERNOON TEA. 

To one quart of hot tea add the juice of one orange, 
juice of 4 lemon and pour into cups with 2 cloves in each. 
MORGAN MARASCHINO TEA 

Brew any good tea in the usual way and serve in the 
daintiest of white china cups. Into each cup drop one or 
two Maraschino cherries and sweeten with rock candy 


crystals. 
ORIGIN OF COFFEE. 
The origin of coffee is lost in the mists of antiquity. 
The plant is believed to be a native of Abyssinia, and to 


WOMAN’S CLUB COOK BOOK. 9 


have been carried thence into Arabia, early in the fifteenth 
century. The Meccan pilgrims soon made the delicious 
beverage known to every part of the great Mohammedan 


world. 
Famous old Burton, in his curious ‘‘Anatomy of Mel- 


ancholy,’’ refers to the new drink thus: ‘‘Turks havea 
drink called coffee, so named from a berry black as soot 
and as bitter, which they sip up hot, because they find it 
helpeth digestion and promoteth alacrity.’”’ 

The coffee plant yields a bean whose woody fibre con- 
tains certain soluble ingredients that furnish nourishment 
to the body, and others that stimulate and invigorate it. 

Mis-use of coffee, as of everything else, occurs when- 
ever its good qualities are spoiled or perverted into bad 
ones through ignorance or neglect. Good coffee is easily 
spoiled. Left in an open or a loosely covered receptacle, 
it absorbs dust and dampness, and will quickly gather to 
itself the peculiar odors ,of strenuous neighbors, such as 
soap, kerosene, smoked fish and meats, ete. Further it, 
may be, and too often is, spoiled in its preparation for the 
table, and again, by lack of care during the delay incident 
to serving. The perversion of its good qualities into bad 
ones occurs mainly when coffee, like tobacco and alcoholic 
products, is consumed in inordinate quantity, at the wrong 
times, and under wrong conditions. This constitutes mis- 
use, and the ill results which ensue should not be unjustly 
attributed to the mis-used, especially when the latter is 
coffee, in itself one of God’s best gifts to mankind. 


COFFEE 


4 pint of coffee, 1 egg, 2 quarts boiling water. Break 
egg into coffee, add enough cold water to moisten, stir, 
and add the boiling water; boil two minutes and let stand 


10 minutes, then drain off grounds and serve. This makes 
12 cups. To warm over, place over steam, do not boil. 


TURKISH COFFEE. 
To 4 gallon of strong coffee, add 4 pint of sugar while 


hot. Let it get thoroughly chilled. Serve in tall glasses 
with a teaspoon of vanilla ice cream on top. 


10 WOMAN’S CLUB COOK BOOK. 


ICED COFFEE. 

Iced Coffee with lemon is quite as delicious as iced tea 
with lemon. It is prepared in just the same way, only 
the coffee must be reduced to half its usual strength in 
order to make it blend well with the acid of the lemon. 


VANILLA CHOCOLATE WITH WHIPPED CREAM. 


4 lb. sweet vanilla chocolate, 4 cups boiling water, 
4 cups hot milk, pinch of salt. Put the chocolate, boiling 
water and salt in the upper part of a double boiler. Stir 
and beat with a wooden spoon until the chocolate is dis- 
solved and smooth. Add the milk, and when thoroughly 
hot, strain and serve with unsweetened whipped cream. 


CHEROKEE ICED CHOCOLATE. 

Make the chocolate in the usual way, and when quite 
eold, flavor to taste with extract of vanilla. Serve in 
chocolate cups. First put into the cup a tablesponful of 
cracked ice, then two of the chocolate syrup and finish off 
with a garnish of whipped cream. 

Iced coffee may be served in the same way, and tastes 
very much like coffee ice-cream. 


HOT CHOCOLATE SAUCE OR SYRUP. 
1 cup boiling water, pinch salt, 1 square of chocolate, 
4 cup of sugar. Cook together slowly until it is the con- 
sistency of maple syrup, or thicker if desired. Just 
before serving add one teaspoon of vanilla. This will keep 
indefinitely and can be reheated. 


CHOCCOLOCCO ICED CHOCOLATE. 

2 or 8 tablespoons of cold chocolate syrup in a 
glass; a little cracked ice, or spoonful of ice cream, fill 
with water, (half milk improves it). 

MONTGOMERY MILK SHAKE. 

2or 38 tablespoons of cold chocolate syrup, cracked 

ice, fill with rich milk and shake in a shaker. 


MOBILE PUNCH. 
Same as milk shake, only add liquor to taste. 


WOMAN’S CLUB COOK BOOK. 11 


MERIDIAN CHOCOLATE SODA. 

Make a simple syrup by taking 1 cup of granulated 
sugar and 4 cup water and heat to boiling point. Put 
from 1 to 2 tablespoons of this simple syrup in a glass and 
same of chocolate syrup (spoonful of ice-cream if desired) 
and fill from syphon plain soda. 

AIKEN EGGNOGG. 

To make 6 tumblers, use 6 eggs, whites and yolks 
beaten separately, 1 pint sweet milk, 6 teaspoonsful 
(level) of granulated sugar, 12 tablespoonsful brandy or 
whiskey. Grated nutmeg. Beat the yolks well, then add 
gradually, the sugar until it is creamy. Pour in milk 
slowly, beating all the time, next the brandy and lastly 
the well-beaten whites. Fill the tumblers. grate a little 
nutmeg on top and serve at once. If richer eggnogg is 
desired add a cupful of cream to the milk. More or less 
brandy may be used according to taste. A fork or wire 
whip should be used instead of an egg-beater. 

GENERAL HARRISON’S EGGNOGG. 

Put into a tumbler 14 teaspoons sugar, 1 fresh egg, 2 

or 3 small lumps of ice and fill with cider. Shake thor- 


oughly. 
FRUIT PUNCH. 

With a syrup, bottled for use, and the various fruit 
juices the seasons offer, it is not difficult to mix a punch 
or lemonade with variations, both cooling and delicious, 
without recourse to liquors or wines. Syrup is essential 
as a time-saver at least. No punch should beserved ‘‘raw’’ 
as the sugar and fruits do not blend and a crude flavor is 
the result. If time is allowed good flavor may be obtained 
by mixing and allowing the two to stand together over 
night. Many think this the more desirable method. A 
short cut to its good results will be found, however, in the 
use of asyrup. In both cases the sugar is chemically 
changed and takes on a new flavor. Make the syrup by 
boiling in the proportion of four cups of sugar to four 
cups of water, for ten minutes. Strain and seal in pre- 
serve jars. It is well to make eight cups at a time and if 


2 ii WOMAN’S CLUB COOK BOOK. 


kept in a cool, dark place it need not spoil. Should a thin 
film of mold growth be noticed, heat and strain through 
cheesecloth, then bottle as before. 

In changing a punch recipe to meet the supplies at 
hand, replace an acid fruit with an acid fruit. Lime juice 
can be used instead of lemon, as may orange juice with 
the addition of one teaspoon of cider vinegar. With all 
the neutral fruits, strawberries, raspberries or pineapple, 
a small amount of vinegar accents their flavor without 
adding its own. Plenty of crushed ice, not of the pond 
variety, is an advantage, thougl satisfactory results may 
be obtained through a lengthened stay in the ice box. 


FRUIT PUNCH 1. 


Boil together for ten minutes one pint of sugar and 
three cupfuls of water. Mash one quart of hulled straw- 
berries, pour over them the hot syrup and let stand until 
cool, then strain. Add one cupful of the syrup from 
a can of pineapple and one quart of ice water. Serve in 
a punch bowl, dropping in a numberof perfect berries and 
some of the diced pineapple. 


FRUIT PUNCH 2. 


Peel, eye and chop fine a ripe pineapple. Pour over 
it one pint of boiling water and let stand until cold, then 
strain, pressing to extract as much liquid as possible. 
Add one cupful of raspberry or cherry juice, the juice of 
two lemons and the syrup made by a boiling pint of sugar 
with three cupfuls of water. Before serving, add a bottle 
of Apollinaris. 


FRUIT PUNCH 3. 


Reserve one cup of whole berries from one box of 
strawberries. Crush the remainder, add one and one-half 
cups of sugar and let them stand several hours. Strain, 
add the juice of one orange and four lemons with more 
sugar syrup if required. For serving, dilute with three 
pints of cold water and add one pint of Apollinaris, with 
the whole berries. 


WOMAN’S CLUB COOK BOOK. 13 


CHADBOURN STRAWBERRY PUNCH. 

Pick over, hull and wash two quarts of ripe berries. 
Add to them the juice of two lemons and a quart of water, 
let stand for several hours, then strain. Have ready a 
syrup made by boiling three cupfuls of sugar in a quart 
of water for ten minutes. When cold add to it the strained 
liquid with one quart of ice water or Apollinaris and serve 
in tumblers containing a little crushed ice. 

CHARLOTTE FRUIT PUNCH 4. 

Boil 1 quart of water, one pound of sugar and chopped 
rind of one lemon, for5 minutes. Strain, and while hot, 
slice into it two bananas, one grated pineapple and one 
fourth pound stoned cherries. When ready to serveadd 
juice of six lemons. Put into the center of your punch 
bowl a cube of ice, pour over it two quarts of Apollinaris; 
add the fruit mixture and at the last moment a dozen 
sliced strawberries. Mix well. . 

LEXINGTON MINT PUNCH. 

From one dozen sprigs of fresh mint, carefully 
remove the bruised leaves, which give a rank flavor. In 
a quart jar shake one cup of crushed ice and one-half cup 
of sugar until the sugar is dissolved. Add the mint, pour 
over it one tablespoon of pure cider vinegar or lemon 
juice. Add one cup of currant juice or one glass currant 
jelly and water to make one quart. If currant jelly be 
used, omit the sugar wholly or in part. 

PALATKA LIME PUNCH 

Mix two and one-half cups of sugar syrup with one- 
half cup of lime juice, two cups of pineapple and three- 
fourths cup of orange juice. Dilute with ice water or 
serve in a glass half full of crushed ice. 

RALEIGH RASPBERRY PUNCH. 

To two and one-half cupsof sugar syrup add one-half 
cup of raspberry vinegar, two cups of orange juice and 
three-fourths cup of tea infusion. Serve with crushed ice. 

RASPBERRY SHRUB. 

Pour one gallon of cider vinegar over twelve quarts 

of black raspberries. The vinegar should saturate but 


2 


14 WOMAN’S CLUB COOK BOOK. 


not quite cover the berries. Keep in a cool place twenty- 
four hours. Mash and strain through a coarse cloth. 
Measure and allow one pound of sugar to each pint of 
juice. Let the sugar melt slowly, then boil the syrup 
twenty minutes. To serve, put three tablespoons of the 
shrub on a third of a glass of crushed ice and fill the glass 
with water. 


STRAWBERRY AND ORANGE PUNCH. 


Make a thin syrup of one part sugar to two of water. 
To three pints of syrup add one pint of strawberry juice 
(drained from canned strawberries) and half the quantity 
of orange juice. Sweeten to taste. When serving put 
two tablespoonsful shaved ice into each glass. 


VETERAN HOT PUNCH. 


Take a half pint of rum, half pint of brandy, a quar- 
ter of pound of sugar, one large lemon, half a teaspoonful 
of nutmeg, one pint of boiling water. Rub the sugar 
over the lemon until it has absorbed all the yellow part of 
the skin. Then put the sugar into a punch bowl, add the 
lemon juice (free from seeds) and mix these two ingredi- 
ents together. Add the rum, brandy and nutmeg, mix 
thoroughly and the punch will be ready toserve. It is 
very important in making good punch that all the ingredi- 
ents are thoroughly incorporated, and to insure success 
the process of mixing must be diligently attended to. This 
is an old-style punch. 


BILTMORE MILK PUNCH. 


One pint of milk made very sweet, a wineglass full 
of brandy or rum, well stirred together; grate a little nut- 
meg over the top of the glasses. 


ROMAN PUNCH PLAIN. 


Four large lemons, one quart of water, one orange, 
one and a quarter pounds of sugar. Freeze the lemon 
water ice very hard, then add one gill of rum, two table- 
spoonfuls of brandy. Serve in glasses. 


WOMAN’S CLUB COOK BOOK. 15 


ROMAN PUNCH NO. 2. 

Make two quarts of lemonade, rich with pure lemon 
juice and fruit, add one tablespoonful of lemon extract. 
Work well and freeze. Just before serving add for each 
quart of ice half a pint of brandy and half a pint of Jam- 
aica rum. Mix well and serve in high glasses. As this 
makes what is called a semi or half ice, it is usually 
served at dinners as a coup de milieu. 


TEA PUNCH. 

Pour one quart of boiling water over one tablespoon- 
ful of tea. Let stand till cold. Add juice of three lemons. 
Strain. Slice three oranges and add with one cupful of 
grated pineapple. Add one quart of cold water and one 
and one-half cupfuls of sugar. Add candied cherries. 
Serve with a cone of sherbet in center of punch bowl. 

CUP ST: JACQUES. 

Make or buy one quart lemon ice. Add three-fourths 
cup of lemon juice, one-half cupful shredded pineapple a 
little orange wine and one cupful water. Serve in cham- 
pagne glasses with white grapes on top. 

VIRGINIA PUNCH. 

Fill long glasses half full cracked ice. Squeeze into 
each the juice of a large blood-orange, adda tablespoonful 
of powdered sugar anda pony of Maraschino. Cover with 
a shaker and shake well. Pour back and forth from 
shaker to glass four times. Fill up the glass with seltzer. 
Decorate with one-half slice orange. Place two straws 
in the glass and serve. 

PEKOE PUNCH. 

To one quart of tea infusion add one cup of sugar 
syrup, one-half cup of lemon juice and one-fourth cup of 
orange juice. Chill and add one quart of iced water, one 
sliced orange, one sliced lemon and one cup of whole 


strawberries. 
CRANBERRY PUNCH. 
Cook two cups of cranberries and one cup of water 
ten minutes. Strain and add, while hot, one and one- 


16 WOMAN’S CLUB COOK BOOK. 


fourth cups of sugar and the juice of onelemon. Chill 
and dilute with iced water. 


CURRANT PUNCH. 

With a wooden spoon crush one quartof red currants, 
add one pound of loaf sugar and two tablespoons of strong 
fresh ground ginger. Let this stand over night. Strain, 
and add the juice of one lemon and one quart of cold water. 


DEERFIELD SPICED PUNCH. 

Heat to boiling one pint of tomato juice and one cup 
of sugar. Addasmall piece of nutmeg, a bruised stick 
of cinnamon, four cloves, and four coriander seeds. Let 
this stand two hours. Strain and add the juice of one 
lemon, two ounces of candied ginger, sliced thin, and one 
pint or more of cold water. 


TRYON GRAPE PUNCH. 

Make a syrup by boiling one quart of water and one 
pint of sugar ten minutes, add one pint of grape juice, 
one pint of orange juice and the juice of three lemons. 
When chilled add water to dilute and serve with crushed 
ice. 

ORLANDO SHADDOCK PUNCH. 

Remove the pulp from two grape fruit, add one 
shredded pineapple, one cup of sugar and onecup of 
water. Let stand several hours, then strain through a 
cheesecloth and add enough water to make one quart. If 
not sweet enough add sugar syrup to taste. Just before 
serving add one pint of carbonated water and one-half 
pound of white grapes halved and seeded. 

YULE PUNCH. 

To one pint of strawberry or currant syrup add the 
juice of five oranges, five lemons and one can grated pine- 
apple. Sweeten to taste, adding cold water to make the 
mixture the proper consistency and strength. Turn into 
a punch bowl, and add a lump of ice and garnish with 
Maraschino cherries. Serve in punch glasses with a sprig 
of holly tied to the handle of each. 

For a special occasion this punch ean be served in an 


WOMAN’S CLUB COOK BOOK. 17 


ice bowl. To make such areceptacle cut a square of clear 
ice and smooth the surface with a hot iron; then in one 
side make a cavity with a hot iron, large enough to hold 
the punch. Cover a round tray with a thick mat of ab- 
sorbent cotton, place the ice bowl on this and surround 
with a wreath of holly or other Christmas greens. 


FRUIT COCKTAILS. 

To a half pint of cherry syrup add the juice of an 
orange and of half a lemon. Pare and shred finely one 
large ripe pineapple. Dust with powdered sugar and 
chill on ice. Serve in cocktail glasses, putting into the 
glass, first, a tablespoonful of pineapple, then one of the 
fruit syrup and finishing off with a tablespoonful of 
crushed ice. Hither fruit forks or long-handled spoons 
may be used. 

BANANA COCKTAILS. 

Cut thoroughly ripe bananas into tiny dice; then add, 
by measurement, two-thirds as much lemon juice as there 
are bananas. Sweeten to taste and chill. At serving- 
time, add iced water to make of the proper strength. 
Serve in cocktail glasses. 

CHERRY CUP. 

Press one quart canned sour cherries through a sieve. 
Put over the fire; add sugar to sweeten. When the mix- 
ture boils up add a thickening of one tablespoonful corn- 
starch wet up with cold water. Cook until of the con- 
sistency of cream, then take from the fire andcool. Serve 
in sherbet cups, putting into each cup a few drops of 
lemon juice and a little shaved ice. 

CHRISTMAS TEMPERANCE PUNCH. 

Grate the yellow rind from four lemons and six 
oranges, and add it to four pounds of sugar and two quarts 
of water. Stir until the sugar is dissolved and boil for 
ten minutes. Strain and cool; add the juice of the lemons 
and oranges and two tart-baked apples pressed through a 
sieve. When wanted for use, put asmall block of ice in the 
punch bowl, pour over the syrup, add one pint of grape 


18 WOMAN’S CLUB COOK BOOK. 


juice, a pint of ginger ale, and enough effervescing water 
to make it palatable. 


CHICKAMAUGA CLARET PUNCH 


2 quarts claret, 2 quarts Appollinaris water, 1 quart 
whiskey, 1 pound sugar, juice of 6 lemons, 3 oranges 
sliced, 1 can sliced pineapple, candied cherries. 


WASSAIL. 

This is the old time drink which was always served in 
a great bowl at Twelfth Night Revels and which was 
carried in the procession after the boar’s head. Puta full 
pint of good ale into a pan with one-half pound of sugar, 
half a grated nutmeg, a little powdered ginger, and less of 
powdered cinnamon. Bring'this well to a boil, then add, 
still stirring, one and a half pints more ale and half a 
bottle of sherry (sherris sack) and a good piece of loaf 
sugar, on which has been rubbed off the rind of a lemon; 
bring this all just to, but not beyond, boiling point, pour 
into a warmed bowl, and serve with roasted pippins, or 
other nice small apples, floating on the surface. Some 
people add to this the yolks and whites of two or three 
eges whisked separately, and the whites very stiffly, but 
this is a matter of taste. 


NASHVILLE FRUIT NECTAR. 
Juice of 1 orange, juice of 1 lemon, 14 cups cold 
water, + cup sugar, 4 cup currants, strawberry or grape 
juice. Serve on shaved ice. 


BLACK CURRANT “BOWL.”’ 

This historical drink was served on New Year’s Eve 
in the olden time and is still in demand for serving when 
the old year is being watched out. It is made as follows: 
Into a quart pan put one and three-quarter pints of water, 
about one-half pound of good black currant jam (this must 
be of first-rate quality, and is best home-made), a good 
spoonful of cloves, a full stick of cinnamon broken up 
small, the thinly pared rind of three lemons and three © 
oranges, with sugar to taste (do not make it too sweet), 


WOMAN’S CLUB COOK BOOK. 19 


and let this all boil together in a covered pan for one‘ and 
a half to two hours; meanwhile, warm four bottles of 
sound, but not necessarily vintage, claret in the fender, 
then put one-third of a bottle of brandy in a pan, add the 
warmed claret, and set in on the fire till as hot as you can 
get it short of actually boiling it. As soon as this is 
ready, strain the contents of the other pan to it, stir it 
well round, add a good grate of nutmeg, pour into a 
warmed bowl, and drink quite hot. 
MULLED CIDER. 

An old English recipe for mulled cider, calls for a 
quart of good cider heated quickly to the boiling point. 
While it is heating beat three eggs until very light, adding 

gradually a half cupful of sugar, more if the cider is quite 
acid. When the cider reaches the boiling point pour it 
slowly over the eggs and sugar, beating constantly. 
Return to the fire and stir until the liquid is almost boiling, 
then serve at once in glasses. 


SPICED CLARET. 

A delightfully flavored spiced claret is prepared by 
boiling together for 10 minutes a half pint of hot water, a 
tablespoonful of whole cloves, a two-inch stick of cinna- 
mon and a tiny bit of mace. Strain, return to the fire with 
three tablespoonfuls of sugar and a pint of claret, stir 
until the sugar is dissolved, bring just to the boiling 
point, then serve at once. 

CIDER DRINK. 

This drink is made by slicing a cucumber into one 
quart of good cider. Cover the pitcher and stand in a 
cool place for one hour. Strain, add to the cider a quart 
of ginger ale and serve at once. 

HORSE NECK. 

This term is usually applied to a beverage of half 
ginger ale and half cider. A better and more palatable 
combination is ginger ale and Apollinaris water. 

TO SERVE GRAPE JUICE. 
Put a little shaved ice in the glasses and pour the 


20 WOMAN’S CLUB COOK BOOK. 


grape juice over it. The melted ice will be sufficient to 


dilute the juice. 
SODA CREAM. 

Mix three ounces of tartaric acid, one-half ounce of 
cream of tartar, one-half ounce of Rochelle salts, three 
and one-half pounds of A sugar and one tablespoon of 
essence of wintergreen with two quarts of cold water. 
Stir all together and add the well beaten whites of two 
eggs. Fill fruit jars and bottles with the mixture. When 
ready to use put three tablespoons ofjthe cream in one-half 
glass of water, add half a teaspoon of soda, stir and serve 


immediately. 
GUILFORD FRUIT ACID. 


Sprinkle 5 ounces of tartaric acid over 12 pounds of 
berries; add one quart of water. Let stand 24 hours then 
strain, and to every pint of juice add 14 lbs. of sugar, let 
stand a few days, then bottle and cork loosely. 


CAMERON BLACKBERRY ACID. 


Place 6 pounds fruit in stone jar; pour over this 1 
quart of cold water in which has been dissolved 24 ounces 
of tartaric acid. Let stand for 24 hours. Strain through 
cloth, bruising the berries as little as possible. To every 
pint of the liquor put 14 pounds granulated sugar. Stir 
until the sugar is entirely dissolved. It may take several 
days, stirring now and then, before it is thoroughly 
dissolved. Bottle, corking loosely. To serve it place 3 
or 4 tablespoonfuls of acid in glass and fill up with iced 
water. 

SHENANDOAH SHERRY COBBLER. 


Cut pineapple in slices and quarter, a few oranges and 
lemons sliced thin; one cup pulverized sugar toa tumbler 
of Sherry. Use twice as much wateras wine. Raspberries 
are a nice addition. Cover fruit with the sugar laid in 
layers at the bottom of bowl with pounded ice. Cover 
with wine and water. It is best to mix this in a large 
bowl. When ready to serve stir well and fill glasses. 

GEORGIA MINT JULEP. 


Fill a large tumbler with 10 or 12 young sprigs of 
mint, 1 teaspoon sugar dissolved in a little water; then 
# wineglass of cognac and #? wineglass of peach brandy 
and fill up with shaved ice. Stir without crushing the 
mint. Whiskey can be used instead of brandy. 


BISCUITS. 


“Like angels’ visits 
Short and bright.’’---John Norris. 
HOT BISCUITS. 

One quart flour, one teaspoonful salt, two teaspoonfuls 
baking powder, one tablespoonful lard, one of butter, and 
one pint of sweet milk or cold water. Rub together and 
form into smooth dough. Flour board; roll once, cut in 


forms one-half an inch thick, lay on greased baking tin 
and bake in hot oven. Serve hot. 


MALINDA’S BAKING POWDER BISCUITS. 

To 1 quart of flour add 2 heaping teaspoonfuls baking 
powder and 4 teaspoonful of salt, sifting three times. 
Small teacupful of lard and sufficient sweet milk to make 
a soft dough. Mix with a knife, handling as little as 
possible, and roll to about one inch thickness. Cut with 
biscuit cutter and bake quickly. 


BAKING POWDER BISCUIT. 

Sift one quart of flour, rub into it lump of butter size 
of an egg, add a pinch of salt. Sift three heaping tea- 
spoonfuls baking powder and work into the flour as quickly 
as possible. Use milk or very cold water enough to make 
real soft dough, just so that it may be handled and rolled 
out ready for the cutter. Get into the oven as quickly as 
possible. Oven must be hot. 

LIGHT BISCUIT. 

Take a piece of bread dough that will make about as 
many biscuits as you wish, lay it out rather flat in a bowl, 
break into it two eggs, one-half cup of sugar, one-half cup 
of butter; mix this thoroughly with enough flour to keep 
it from sticking to the hands and board. Knead it well 
for about fifteen or twenty minutes, make into small bis- 
cuits, place in a greased pan and let them rise until about 
even with the top of the pan. Bake in a quick oven for 
about half an hour. 





22 WOMAN’S CLUB COOK BOOK. 


LIGHT BISCUIT. 

Three pints bread sponge, two eggs, well beaten, two 
tablespoons sugar, good half cup butter, flour enough to 
make a pliable dough, handle very carefully, mould with 
hands well greased with lard or butter; mould twice before 
putting in pans. 


SHREDDED WHEAT BISCUIT FOR BREAKFAST. 
Warm the biscuit in the oven to restore crispness— 
don’t burn---pour hot milk over it, dipping the milk over 
it until the shreds are swollen; then pour a little cream 


over the top of the biscuit. Or, serve with cold milk or 
cream, according to individual taste. 


CREAMY BEATEN BISCUIT. 

To one quart of flour add lard the size of an egg, also 
butter the same size. Mix it thoroughly in the flour, add 
teaspoonful of salt, then add very cold water and milk half 
and half. Mix into a stiff dough, in fact, so stiff you can 
scarcely kneadit. Work it through the bread machine 
three times, roll the dough and cut the biscuit an inch 
thick; then place in an oven moderately hot and cook toa 
golden brown. 

MAMMY’S BEAT BISCUITS. 

3 cups sifted flour, 1 pinch baking powder, 1 see 
spoonful salt, 4 pound lard; rub into flour well; add 
pint milk and water equal parts (cold). Work through 
meat grinder 5times (after mixing). Makes 18 good sized 
biscuits. 

AUNT CHLOE’S BEATEN BISCUITS. 

1 quart of flour, large tablespoon of lard, 1 tea- 
spoon of baking powder leveled off, 1 teaspoonof salt. 
Mix stiff dough with half milk and water. Knead until 
it blisters—bake in quick oven. 

AUNT CHILSEY’S CREAM BISCUIT. 

Beat two eggs, add one pint of cream, one tablespoon 

yeast, stir in flour until the dough is stiff enough to bake. 


Make into biscuit and set to rise five hours. Bake in a 
quick oven. 


BREADS 
‘‘Bread is the staff of life, but bread and butter is a gold-headed 

cane.”’ 

CORNMEAL 
is an exceedingly good food for winter. It does not, how- 
ever, contain as much fatty matter as the meal from the 
old-fashioned mills. With the present system the germ 
is frequently removed, so that the cornmeal is robbed of 
- a portion of its fatty matter. When eggs are added corn- 
meal has a high nutritious value. 


SOUTHERN CORN BREAD. 

1 egg, 1 teaspoonful each of salt and soda, 14 pints of 
buttermilk; then stir in enough cornmeal to make a toler- 
ably thick batter. Whatever it is baked in must be well 
greased and very hot. Serve while hot. 


HOE CAKE. 

About a quart of cornmeal sifted into a pan, add salt, 
then pour over it boiling water until soft enough to work 
with a spoon. Have a frying pan or griddle hot and well 
greased, put in the dough and spread until it covers the 
bottom of the pan. Let brown, then turn. 


MUSH BREAD. 

Sprinkle slowly half a pint of white cornmeal into a 
pint of hot milk. Cook until it is a smooth mush. Take 
from the fire; add the yolks of four eggs and then fold in 
the well-beaten whites. Turn into a baking-dish and bake 
in a quick oven for thirty minutes. 

MUSH CORN CAKES. 

One quart of cornmeal, scald with boiling water, a 
pinch of salt. Make a soft dough, form into small cakes 
and fry in hot grease. 

NORTH CAROLINA EGG BREAD. 
One egg, 1 pint buttermilk, 4 level teaspoon soda, 


24 WOMAN’S CLUB COOK BOOK. 


1 level teaspoon baking powder, 4 teaspoon salt, 1 table- 
spoon lard, 2 tablespoons flour, about a pint bolted meal. 
Mix milk and meal, beat thoroughlv like cake dough. Add 
well beaten egg, then salt and beat again. Set aside for 
10 minutes, then stir in soda and baking powder. Beat 
for 5 minutes and pour into hot muffin rings or loaf pan, 
which has been well greased. Bake about 20 minutes in 
hot oven. Serve hot with butter and buttermilk. 


OWENDAW CORN BREAD. 

To make it, take two teacupfuls of hominy that has 
been boiled and allowed to become cold. The hominy left 
over from the previous days’ breakfast will do very nicely. 
To this, add one teacupful of cornmeal that has been 
well sifted—the white Southern cornmeal is best, of 
course—four well beaten eggs, a heaping teaspoonful of 
butter, a teaspoonful of sugar, only a pinch of salt, unless 
the hominy has not been already salted, and a pint and a 
half of sweet milk. Stir these ingredients well together 
and bake the mixture in a greased pan, in a moderate 
oven, for fully three-quarters of an hour. 


SPOON CORN BREAD. 

Seald 1 quart sweet milk. When boiling hot take 
from fire and stir into it a level pint of meal and a tea- 
spoonful of salt. Stir until the batter is smooth and free 
from lumps. Let it cool. When just lukewarm add two 
well-beaten eggs and a teaspoonful of baking powder. 
Mix well and pour into a greased baking dish and bake 
twenty minutes in a hot oven. It should be served 
immediately and dished with a spoon. Will serve eight 

eople. 
aie STEAMED CORN BREAD. 

Two cups each of cornmeal, Graham flour and sour 
milk, two-thirds cup molasses, one teaspoon of soda, one 
of salt. Put this quantity in five baking powder cans; 


after greasing well, place cover on cans; steam two and 
one-half hours and bake one-half hour, or, steam in the 
usual way in two quart basin three hours, then bake till a 
crisp brown. 


WOMAN’S CLUB COOK BOOK. 25 


GRITS CORN BREAD. 

2 cups cooked grits, 2 eggs, 2 heaping tablespoonfuls 
flour, 1 tablespoonful sugar, 1 tablespoonful lard, milk 
enough to make a stiff batter, 1 teaspoonful baking 
powder. Bake about 40 minutes in dish in which it is to 


be served. 
VIRGINIA SPOON BREAD. 

1 cup cornmeal mixed with yolks of 2 eggs, 4 pint 
boiling water, 4 pint sweet milk, piece of butter size of 
walnut, melted, piece of lardsizeof walnut, melted, whites 
2 eggs beaten stiff, 2 teaspoons baking powder. Mix 
. ingredients in the order named. Stir lightly, pour in a 
hot greased pan. Bake about half an hour. 

CEREAL BATTER BREAD. 

Cold hominy and rice are mashed together, 1 cup of 
hominy and 1 cup of rice, with 3 well beaten eggs, 1 cup 
of milk and salt and pepper to taste. When baked to a 
pudding consistency it is served with generous slices of 
butter. | 

OLD FASHIONED SWEET CORN BREAD. 

Beat yolks of 3 eggs with 8 tablespoons of sugar. 
Beat whites separately. Stir in 1 pint of sweet milk and1 
heaping teaspoon of butter. Add 1 pint of cornmeal, one- 
third pint of wheat flour, 38 level teaspoons of baking 
powder, 1 teaspoon salt. Sift baking powder and salt in 
with the meal and flour. Bake in quick oven three-quar- 
ters of an hour, being careful not to let burn on the bottom. 

YANCEY LIGHT BREAD. 

1 cup of mashed white potatoes, 2 tablespoonfuls 
sugar, 1 tablespoonful salt, $ cup of yeast, 1 quart warm 
water. Set aside over night. Next morning work in one 
gallon of flour, set to rise in a warm place; work down 
every two hours; knead on a floured board; bake in a 
greased pan. Keep some yeast for next baking, mix with 
cornmeal and spread out to dry. 


MECKLENBURG LIGHT BREAD. 
Scald together 1 quart milk and level tablespoonful 


26 WOMAN’S CLUB COOK BOOK. 


lard or butter. Let this get cool, then stir in 1 cake of 
Fleishman’s yeast dissolved in a little water. Stir into 
this liquid the best spring wheat flour as long as you can 
stir—till the spoon will stand up straight—set to rise over 
night. In morning make into loaves, kneading hard for 
ten minutes. Use only enough flour to keep from sticking. 
Let it rise to double its bulk, then bake one hour. Much 
depends on the baking. Have oven very hot to start. 
When bread is a good golden brown decrease heat at once 
to very low heat and let bake for the rest of the hour. 
This makes four nice sized loaves. 


WHOLE WHEAT BREAD. 

Mash 1 cup of boiled potatoes, add 3 pints of warm 
water when the mixture is lukewarm, and 1 yeast cake 
softened in a little warm water. Mix thoroughly, add 1 
cup of molasses and enough whole wheat flour to make a 
thin batter. Beat thoroughly, add three-fourths cup of 
melted lard and enough flour to make a stiff batter. Set 
to rise over night or until double in bulk and fill Das one- 
half full. When light, bake one hour. 

AUNT MARIA’S GRAHAM BREAD. 

1 quart sifted Graham flour, 1 pint buttermilk, 1 cup 
New Orleans molasses 1 teaspoon (level) soda, 1 level tea- 
spoon salt, 4 level teaspoon baking powder. Take 2 one- 
pound coffee cans which have been greased well, also the 
lids; dust the cans after greasing with wheat flour. 
Add soda to the buttermilk, salt and baking powder to the 
flour. Make a batter and add molasses last. Fill cans 
half full, put the lids on tight and stand on ends on 
asbestos mats. Bake in very slow oven for 2 hours. — 


ALAMANCE BROWN BREAD. 

One-half cup sugar, 4 cup molasses, I egg, 1 cup butter- 
milk with good half teaspoon of soda dissolved in it. Beat 
together, then add 4 teacup cornmeal, 4 teacup white 
flour, 1 teacup of Graham flour, 4 teaspoon salt, sifted 
well together, and a handful of seeded raisins mixed in the 
dry flour. Bake slowly. 


WOMAN’S CLUB COOK BOOK. 27 


BROWN BREAD. 

I pint buttermilk, 1 cup of molasses, (Orleans), 1 tea- 
spoon soda, 1 teaspoon salt, 1 quart Graham flour (sifted). 
Bake in covered one-pound baking powder cans for one 
hour and twenty minutes in moderate oven, then uncover 
cans and leave for ten minutes more. 


MONTGOMERY BROWN BREAD. 

One and one-half cupfuls New Orleans molasses, 2 
teaspoonfuls of soda, 1 tablespoonful of salt. Mix; add 
2 cupfuls Indian meal, 4 cupfuls of Graham flour, 4% cup- 
fuls of sweet or slightly sour milk. Fill one-pound coffee 
cans two-thirds full; steam four hours, bake one-half 
hour. Serve hot or cold. 


STEAMED BROWN BREAD. 

One quart each of milk and Indian meal, 1 pint rye 
meal, 1 cup molasses, 2 tablespoonfuls of soda. Add a 
little salt and steam four hours. 

SAVANNAH FRITTER BREAD. 

Separate the whites and yolks of two eggs; beat the 
yolks, add one-half of a teaspoonful of salt and a half 
cupful of cold water. Stir this into one cupful of sifted 
flour, add a tablespoonful of melted butter and beat hard. 
Add the whites, beaten stiff; mix lightly and set aside for 
several hours. If for fish or vegetables, add a dash of 
pepper; if for fruit, a half teaspoonful of powdered sugar. 
Into this dip the desired articles, so that each piece receives 
a thorough but thin coating, then drop into the hot fat. 
As a dessert, use with sliced bananas or halved peaches 
and serve with a sauce. 


BREAD STICKS. 

Bread sticks can generally be purchased from the 
baker. When one prefers them home-made take a cupful 
of bread dough; work into it the slightly beaten white of 
an egg, a little more flour if needed and let rise again. 
When very light roll out with the hands in long sticks the 
size of a lead pencil. Lay an inch apart on flat greased 
pans, brush with cold water. When light again bake in a 
very moderate oven until pale brown and well dried out. 
These are used either cold or warm. 


BREAKFAST CAKES. 


“If it were done when ’tis done, then ’twere well 
It were done quickly.”’ 


BATTERS. 


Batters are thin mixtures of flour and liquid made 
light by the admixture of some substance which contains 
or will evolve a gas. We have a choice of air, well beaten 
eggs or a chemical such as is ready prepared in the various 
forms of baking powder. 

Air can be entangled in batters by quick and vigorous 
beating. The same result is accomplished by the use of 
well beaten eggs. Baking powder contains two or more 
chemical substances which when combined with a liquid 
begin to evolve gas and this gas, divided in tiny bubbles 
and evenly mixed through the batter gives the desired 
lightness. The best baking powder to use is one which 
contains cream of tartar, as the chemical residue left in 
the batter is not harmful. We can also use a mixture of 
sour milk and baking soda as, mixed in the proper propor- 
tions, they will lighten the batter perfectly. 

Cooking ona greased griddle is a sort of two sided 
baking. Only enough fat to keep the batter cakes from 
sticking is needed; larger quantity tends to make the cakes 
greasy and indigestible. 


GRIDDLE CAKES. 


Sift together a pint of flour, a third of a teaspoonful 
of salt and one teaspoonful of baking powder. Melt one 
teaspoonful of butter. Stir into the flour a scant pint of 
sweet milk, beating hard and quickly. Add the melted 
butter. Grease a hot griddle. Drop the batter on by 
spoonfuls. When brown on the under side turn witha 
broad bladed knife or cake turner and brown the other 
side. Send to the table as soon as taken from the griddle, 
serving syrup or gravy with them. 





WOMAN’S CLUB COOK BOOK. 29 


GRIDDLE CAKES. 


Sift together a pint of flour and a half teaspoonful of 
salt. Stir into a pint of thick sour milk one level tea- 
spoonful of sifted baking soda. As it begins to foam mix 
quickly with the flour and bake the cakes at once. Buck- 
wheat or corn meal may be mixed with the flour. 


GRIDDLE CAKES. 


Rub six ounces of good dripping into a pound of flour, 
add two teaspoonfuls of good baking powder, and mix- 
thoroughly. Work into this half a pound of dried cur- 
rants, add a pinch of salt, a grating of nutmeg, and make 
up into a light dough with milk. Roll out on a floured 
board, stamp into rounds with the edge of a small teacup, 
bake for fifteen minutes either on a griddle or in the oven. 
Some cooks add a little sugar to the above ingredients, but 
the general preference is for the unsweetened, crisp little 
cake produced by the above method. 


GREEN CORN PANCAKES. 

Take 5 ears of corn and grate in acrock, savingall the 
milk from the cob; add two eggs, one cup sour milk, one- 
half teaspoon soda (dissolved), flour enough to thicken to 
the consistency of batter cakes. Salt; fry in lard. 


SODA SCONES. 

1 pound flour, 4 teaspoonful salt, % teaspoonful 
tartaric acid, 2 teaspoonful carbonate soda, buttermilk. 
Put all the dry ingredients into a basin and mix. Make 
into a soft paste with buttermilk, sprinkle plenty of flour 
on the board and turn the paste out on it. Roll less than 
4 inch thick and cut with round cutter; place on griddle 
and bake for five minutes. 


CATAWBA BUCKWHEAT CAKES. 

Dissolve a half cake of Fleishman’s yeast in apint tepid 
water (not too warm); then add two cups of mountain 
buckwheat, a teaspoon of salt and tablespoon of molasses 
let it rise over night. The next morning add a tablespoon 
of flour, also half teaspoon of soda, make batter a little 


30 WOMAN’S CLUB COOK BOOK. 
: 


thinner; cook in hot griddle and serve with hot melted 
butter. 
BUCKWHEAT CAKES. 

Dissolve a cake of compressed yeast in half a cupful 
of water; add one pint of lukewarm water, one teaspoon- 
ful of good molasses, a teaspoonful of salt, half a cup of 
fine cornmeal, two tablespoonfuls of white flour, then add 
buckwheat flour to make a thin batter. Let rise over 
night; then add a level teaspoonful of soda dissolved in 
warm water. 

IRISH PANCAKES. 

Warm one pint of milk ina double boiler; beat yolks 
of eight eggs and whites of four with two tablespoonfuls 
of granulated sugar until very light; then add one round- 
ing tablespoonful of butter, melted after measuring; a 
grating of nutmeg; one teaspoonful grated lemon peel; 
one-half cupful chopped raisins. Pour the hot milk on 
these ingredients, beating constantly, and when thoroughly 
incorporated add enough flour to make a thin griddle-cake 
batter. Put a little butter into a hot pan, pour in enough 
batter to cover bottom, and when firm, turn and brown 
the other side. With a long thin knife, roll the cake and 
slip on a hot buttered dish; set in a hot oven until all are 
baked; dust with sugar and serve. 


WAFFLES. 

2 pints of sweet milk, 1 cup of melted butter and flour 
to make a soft batter, add the well beaten yolkes of two 
eggs, and last the beaten whites and two teaspoonfuls of 
baking powder. You can use half cup of melted lard in- 
stead of butter. 


WAFFLES. 


Two eggs well beaten, add one and half cups of sweet 
milk, then add two cups of flour with teaspoonful of Royal 
baking powder and half teaspoonful of salt; beat it 
thoroughly until it is a smooth batter, then add half cup 
of melted butter; in mixing the flour, add a tablespoonful 
of sugar, put in very hot waffle irons and turn constantly. 


WOMAN’S CLUB COOK BOOK. 31 


WAFFLES. 
1 pint flour, ‘1 pint milk, 14 ounces lard, 2 eggs, 1 heap- 
ing teaspoon yeast powder. Makeastiff batter and bake. 


RICE WAFFLES. 


To one pint of milk allow onecupful of rice, two eggs, 
lard the size of a walnut, two teaspoonfuls of baking 
powder, one teaspoonful of salt, and flour to make a thin 
batter; separate the eggs and beat thoroughly; add the 
rice to the yolks with the salt and the lard; mix thor- 
oughly, and add the milk and flour sufficiently to make a 
moderately thick batter;lastly, beat in the whites of the 
eggs and add the baking powder. Bake like ordinary 
' waffles. Cook the rice before using. 


MANASSAS MUFFINS. 
lege well beaten, 1 tablespoonful butter, 1 table- 
spoonful sugar with teaspoonful salt. All beaten until 
very light, 1 cup sweet milk, 8 cups sifted flour, 3 
teaspoonfuls baking powder. Drop on well greased patty 
pans and take 20 minutes in a moderately hot oven. 


SUKEY’S MUFFINS. ' 

3 cups of flour, 14 cup of milk, 3 eggs beaten 
separately, 1 tablespoon of melted butter, 2 teaspoons 
baking powder, 1 teaspoon of salt, 1 teaspoon of sugar. 
Bake in gem pans. 


BREAKFAST MUFFINS. 
1 quart flour, 4 quart butter milk, piece of butter 
size of a walnut, 1 teaspoon soda, 2 eggs beaten sepa- 
rately. Bake in a hot oven. 


FLOUR MUFFINS. 
Beat whites and yellows of two eggs separately, add 
3 cups sifted flour with 2 teaspoons baking powder, heap- 
ing tablespoon butter well creamed, sweet milk added to 
consistency of cake batter, salt to taste. Bake in gem 
pans. 


32 WOMAN’S CLUB COOK BOOK. 


ENGLISH MUFFINS. 


1 quart flour, 4 teaspoon sugar, 1 teaspoon salt, 2 
teaspoons baking powder, 1% pint milk. Sift together 
flour, sugar, salt and powder; add milk, and mix into 
smooth batter. Have griddle heated regularly all over, 
grease it, and lay on muffin rings; half fill them, and when 
risen to top of rings, turn over gently with cake turner. 
They should not be too brown. When all cooked pull each 
opened in half, toast delicately, butter well, serve on 
folded napkin, piled high and very hot. 


BREAKFAST CAKES. 

One pint sweet milk, four tablespoonfuls Indian meal, 
quarter teaspoonful of salt, and flour enough to make a 
thin batter. Beat two eggs until very light, stirin mix- 
ture, and bake in heated muffin tins in hot oven. 


GRAHAM MUFFINS. 

One quart Graham flour, one tablespoonful baking 
powder, two tablespoons sugar, a little salt, half teaspoon- 
ful butter, two eggs and enough milk to make a good bat- 
ter. Bake in small pan at once, in a good oven. 


GEMS. 
Two eggs, two tablespoons butter, one tablespoon 
sugar, two cups of sweet milk, two cups of flour, three 
teaspoons baking powder. 


GRAHAM GEMS. 

Take a common pint bow! and into it break two fresh 
eggs; beat until very light; add sour milk until the bow] is 
two-thirds full; add a little salt, and, if you like, a little 
sugar, one heaping teaspoon saleratus and Graham flour 
until the batter will drop, not pour, fromthespoon. Bake 
in a very hot oven. 

GRAHAM GEMS. 

3 eggs, 3 tablespoons of sugar, 1 pint sweet. milk, 
Graham flour enough to thicken; drop into gem pans; 
cook quickly. A little soda or baking powder may be 
added if desired. 


WOMAN’S CLUB COOK BOOK. 33 


SALLY LUNN. 


1 quart flour, two cups of sweet milk, 4 cup butter, 
one cup sugar, six eggs, 4 tablespoonsful of baking pow- 
der, mix like cake and serve hot for tea. 


SALLY LUNN. 
3 eges, 1 teacup sugar, 4 cake yeast, + pound butter, 
1 pound flour. Mix batter, bake in greased pans and 
serve hot. 


SALLY LUNN. 


1 cup sugar, 4 cup butter, stir well together, add 2 
eggs well beaten, 1 pint of sweet milk and flour enough to 
make batter very nearly as stiff as cake, 3 level teaspoon- 
fuls of baking powder. 


POP OVERS. 

Sift together a pint of flour and a half teaspoonful of 
salt. Beat three eggs just enough to mix them, add a 
pint of milk; stir into the flour beating tomakea smooth 
batter. Fill gem pans nearly full. Place in a moderate 
oven so that they will rise very slowly. In half an hour 
quicken the heat. They should swell to twice their first 
size and be hollow in the centre. They will take nearly 
an hour to bake. 

POP OVERS. 

Three well beaten eggs, one cup sweet milk, pinch 
salt, cup of flour. Be sure to beat the eggs well and have 
tins hot. 

CORN PUFFETS. 

One quart of milk brought to a boil, eight tablespoons 
of cornmeal and four tablespoons sugar stirred in while 
boiling. When cold add six well-beaten eggs, a little salt 
and bake in cups. Serve with cream. 


BREAKFAST PUFFS. 
4 cups flour, 1 cup milk, 2 eggs. Beat mixture 5 
minutes and bake in greased gem pans. 


34 WOMAN’S CLUB COOK BOOK. 


GORDON PUFFS. 


Mix two cups of biscuit crumbs, one cup sweet milk, 
two eggs, two tablespoons of butter, one teaspoon sugar, 
one teaspoon of salt and two teaspoons of baking powder. 
Bake as gems ingem rings. Serve with cocoa. 

WHOLE WHEAT CAKES. 

Mix a half teaspoonful of salt with a pint of whole 
wheat flour. Gradually add a pint of very cold water, beat- 
ing quickly and hard until the batter is filled with tiny 
bubbles. Have deep pans very hot and well greased and 
brown about half an hour. 

GERMAN COFFEE CAKE. 

Set sponge over night with one quart warm milk, one- 
half cup yeast or one-half yeast cake, one tablespoon salt. 
In the morning add one cup sugar, one-half cup melted 
butter, two beaten eggs, stir into the sugar a teaspoon 
cinnamon. Stir in flour, beat with the hand, add flour 
until about as stiff as pound cake; beat till it comes off the 
hand, let rise, put part on board, roll out, put in cake pan, 
cover with a mixture of sugar, cinnamon and dried rolled 
bread, put on bits of butter over the top, and let rise a 
few minutes and bake about twenty minutes. 


GERMAN COFFEE CAKE. 

One quart bread sponge, one and one-half cups sugar, 
one and one-half cups butter, three eggs, three-fourths 
quart milk, one-half teaspoon salt, one-half teaspoon soda, 
flour to make dough, let rise, knead down, roll out an inch 
thick, put in bread pans, let rise again, brush the top with 
a beaten egg, sprinkle with sugar, dust with cinnamon 
and bake. 

COFFEE CAKE. 

Two coffee cups milk, one teacup sugar, one teacup 
butter, two teacups bread sponge, two quarts of flour, 
mould and let rise, then put in pan to bake, let rise and 
then sprinkle butter or cream, sugar and cinnamon on top. 
Nutmeg in the dough improves; some use grated lemon 
rind. ; 


WOMAN’S CLUB COOK BOOK. 35 


DUTCH TOAST. 

One pint of milk and two eggs; sweeten, add a little 
nutmeg. Cut thin slices of light bread; dip in custard and 
fry brown. | 

JOHNNY CAKE. 

Two cups of cornmeal, one and one-half cups sour 
milk, one egg, a piece of butter the size of a large egg, 
one teaspoon soda dissolved in a little hot water. 


JOHNNY CAKE. 


One egg, two tablespoons sugar, one cup of sour milk, 
a little salt, one cup cornmeal, one-half cup flour. 





CAKES 


‘‘The turnpike road to people’s hearts, I find, 
Lies through their mouths, or I mistake mankind.’’ 


SOME RULES FOR MAKING CAKE. 


10 eggs weigh one pound. 

4 teaspoons are equal to 1 tablespoon. 

Soft butter size of an egg weighs 1 ounce. 

One quart sifted flour weighs 1 lb. 

Two teacups of granulated sugar weigh 1 lb. 

One pint of granulated sugar weighs 14 oz. 

Two and one-half teacups brown sugar weigh 1 lb. 
One pint finely chopped nuts weighs 1 lb. 


Use winter wheat flour, known to the trade as pastry 
flour, for making cake. Spring wheat flour is best for 
bread. ; 

Eggs should befreshandcold. Yolks should be beaten 
thoroughly. Whites of eggs should be beaten with a wire 
beater or fork, as a rotary beater toughens the egg. 

To cream butter and sugar, warm the sugar, not the 
butter. 

Never let a cake dough stand any length of time 
before baking. 

Always sift the flour before measuring, unless the 
recipe expressly directs otherwise. 

For mixing cake there are two very important rules. 
The first applies to cake containing butter and milk. They 
should be beaten, especially after flour is added. The 
second applies to cakes that do not contain butter and 
milk. These must never be stirred, but the ingredients 
beaten in, being careful to beat with an upward stroke, 


and the flour should be added last and folded lightly 
_through. Every stroke of the spoon after flour is added 
tends to toughen the batter. 

All cakes should be baked in ungreased molds. Loaf 


WOMAN’S CLUB COOK BOOK. 37 


cakes not containing nuts or fruit should be inverted and 
allowed to cool in the mold to keep them from settling. 
Cooled in this way they do not require as much flour and 
are more delicate. 

The rule for baking is to allow the cake to rise to the 
desired lightness before browning over, then increase the 
heat and bake as fast as possible without burning. 


OLD FASHIONED SPONGE CAKE. 

Two cups of sifted white sugar, two cups of flour 
measured before sifting, ten eggs. Stir the yolks and 
sugar together until perfectly light; add a pinch of salt; 
beat the whites of the eggs to a very stiff froth, and add 
them with the flour, after beating together lightly; flavor 
with lemon. Bake in a moderate oven about forty-five 
minutes. Baking powder is an improvement to this cake, 
using two large teaspoonfuls. 

PERFECTION SPONGE CAKE. 

The yolks of ten eggs, beaten well with one pound of 
sugar; use the rind and juice of one lemon; add the very 
stiffly beaten whites, then half pound of flour, stirring in 
gently; place at once in oven and bake slowly 40 minutes. 


FAIRVIEW SPONGE CAKE. 

Four eggs beaten separately, 1 cup of sugar, 1 cup of 
flour, 4 tablespoons of cold water. To make, beat yolks 
and sugar, add water and whites, a little at the time. 
Fold in the flour, and do not beat at all after the flour is 
put in. Flavor with lemon. 

PLAIN SPONGE CAKE. 

Beat the yolks of four eggs with two cups sugar; stir 
slowly in 1 cup flour and whites of 4 eggs beaten, then 1 
cup flour in which 2 teaspoons baking powder have been 
sifted, lastly 1fcup boiling water, stirred in little at a time. 
Flavor, salt, and however thin, add no more flour. 


LONGSTREET SPONGE CAKE. 
Six eggs, beaten separately, 2 cupfuls sugar, 3 cup- 





38 WOMAN’S CLUB COOK BOOK. 


fuls flour, 6 tablespoonfuls of cold water, 1 teaspoonful 
baking powder. Mix lightly; bake in a moderate oven. 


CHEAP SPONGE CAKE. 

One cup sugar, 2 eggs, beaten separately, 4 cup cold 
water, 1 pint flour, 1 teaspoonful baking powder. Mode: 
Sift flour before measuring; beat thoroughly the sugar and 
egos; then add the water, flour and baking powder and 
beat thoroughly again; add the beaten whites, but do not 
beat them into the batter; the whites must almost float 
on top of the batter. Serve with any kind of sauce. 


VELVET SPONGE CAKE. 

Six eggs, leaving out the whites of three, 2 cups 
sugar, 24 cups sifted flour, 2 teaspoons baking powder, i 
cup boiling water, just before you add the flour. Bake in 
a moderate oven. 


MISS FANNIE’S SPONGE CAKE. 

Four eggs, beaten separately, 1 cup sugar, 1 scant 
cup flour, 14 tablespoonful corn starch, + teaspoon salt, 
3 tablespoonfuls cold water, 1 level teaspoonful baking 
powder (Rumford), 1 teaspoonful lemon extract. Beat 
yolk of eggs until thick, add gradually the sugar and beat 
two minutes; add water; mix and sift the dry ingredients; 
add to the first mixture with the egg whites, beaten stiff, 
and the lemon. Bake in a moderate oven. Economical, 
and always sure if you do not rush in two hot oven; bake 
45 minutes. 


STONEWALL SPONGE CAKE. . 

Seven eggs, one cup sugar, one cup flour, one tea- 
spoon lemon extract. Beat yolks and whites separately, 
until they froth; then beat eggs and sugar together; add 
one teaspoon of baking powder to the flour and stir in 
lightly. Bake in a moderate oven. 


SPONGE CAKE FOR LAYERS. 
A nice sponge cake, and one quickly made, for jelly 
roll or strawberry short cake, is as follows: Four eggs 
beaten very light, 1 cup sugar (level), a little salt and 


WOMAN’S CLUB COOK BOOK. 39 


teaspoonful flavoring, then 4 tablespoonfuls boiling water, 
1cup flour, sifted several times, 1 teaspoonful baking 
powder. If this is to be used for jelly roll, spread with 
jelly and roll while hot, after trimming off the crust 
around the edge. 


JOE WHEELER WHITE CAKE. 


Whites 10 eggs, 4 cups flour (sifted four times), 2 
cups sugar, 1 level teaspoonful baking powder put in the | 
flour, 13 level teaspoonfuls of cream of tartar, ? cup of but- 
termilk, dissolve 4 level teaspoonful soda in milk; beat 
eggs; put sugar in, beat and let stand while creaming 
butter so sugar will dissolve well. Mix flour, butter, (a 
level cup after it is creamed). Mix flour as long as you 
ean stir, add flour and buttermilk alternately, eggs and 
sugar last. Bake in along pan, put together with icing. 


WHITE CAKE. 

Ten eggs, 1 cup butter, 3 cups sugar, 4 cups flour, 1 
cup buttermilk, 14 teaspoonfuls cream of tartar sifted in 
flour, 4 level teaspoonful soda dissolved in two teaspoon- 
fuls tepid water, cream butter and sugar thoroughly, add 
whites of eggs; put in buttermilk just before last of flour; 
lastly add flavoring and pour in water from soda; most of 
soda will remain in the cup. 


GAITHER WHITE CAKE. 


Half pound butter, 1 lb. sugar, ? lb. flour, 14 eggs, 
(whites only), 1 lemon, 14 teaspoons Royal baking pow- 
der. 1 teaspoon of vanilla; cream butter, add sugar, beat 
very light, add vanilla and lemon; then add, alternately, 
the whites of eggs and flour, with baking powder well 
sifted. Bake one hour and fifteen minutes in very slow 
oven, cover and let rise for forty-five minutes undisturbed; 
then brown slowly. 

WHITE CAKE. 


Three cupfuls flour,'1? cupfuls sugar, 3 cupful butter, 
2 cupful tepid water, whites of 7 eggs, 2 heaping tea- 
spoonfuls baking powder, flavor to taste. 


40 WOMAN’S CLUB COOK BOOK. 


ROLFE WHITE CAKE. 

Whites of four eggs, good 4 cup butter, 15 cup sugar; 
1 cup milk, 23 cups flour, 2 teaspoons of baking powder; 
cream sugar and butter until white; sift flour twice, once 
with baking powder, and add milk and flour alternately, 
then stir in whites of eggs, well beaten, and flavor with 
almond. 

WHITE CAKE. 

Hight eggs, (whites), two cups sugar, one of butter, 
one of milk, three and one-half of flour, three teaspoons 
baking powder, flavor. 


DAVIS WHITE CAKE. 

One pound sugar, (granulated), ? lb. fllour, 4 lb. but- 
ter, 13 teaspoons baking powder, 1 lemon, 1 teaspoon 
vanilla, 14 eggs, (whites only), cream butter and sugar, 
then put in flour and eggs alternately. 


WHITE CAKE. 

Fourteen whites of eggs, 1 lb. flour, 1 lb. butter, 1 lb. 
sugar, 2 cocoanuts grated, 2 lbs. almonds, 1 lb. citron, 
(cut up, ) 1 teacup sherry wine, 1 teaspoon baking powder. 

WHITE CAKE. 

One cup of butter, two cups of sugar, three and a 
half cups of flour, sifted twice, with three teaspoons of 
yeast powder, one cup of milk and whites of eight eggs; 
cream butter and sugar thoroughly, add milk, then flour, 
lastly whites of eggs, flavoring with vanilla. Makes three 


layers. 
LILY CAKE. 

Rub to a cream one cup of butter and two cups of 
sugar, add one cup of sweet milk, in which dissolve one- 
half teaspoonful of soda, then two cups flour with one 
teaspoonful cream tartar and one cup corn starch, then 
the beaten whites of five eggs; flavor with vanilla, frost 
with chocolate frosting. 


SILVER CAKE. 
Whites of 7 eggs, 2 cups sugar, 4 cup butter, 1 cup 
sweet milk, 33 cups flour, 2 heaping teaspoonfuls of baking 


WOMAN’S CLUB COOK BOOK. 41 


powder, sifted in the flour; any flavoring desired. The 
cake requires much beating. Beat butter and sugar, add 
beaten whites and beat hard; then add milk and flour and 
beat hard again. Bake in slow oven. 


WHITE MOUNTAIN CAKE. 

Two cups pulverized sugar, half a cup butter beaten 
to a cream; add half a cup sweet milk, two and one- 
half cupfuls flour, two and a half teaspoons baking pow- 
der in the flour, whites of eight eggs; bake in layers and 
put together with icing made by boiling a half teacup of 
water and two cups sugar until it strings; pour it slowly 
over well beaten whites of two eggs rnd beat all together 
till cool. Sprinkle each layer thickly with grated cocoanut 
and a handsome cocoanut cake will result. 

CARO CAKE. 

Cream one cupful of butter with two cupfuls of sugar; 
add one-half cupful of milk. Mix one tablespoonful of 
baking powder with three cupfuls of flour, sift thoroughly 
and add it with the beaten whites of eight eggs. Flavor 
to taste and bake in a loaf. 


DELICATE CAKE. 

Rub three quarters of a cupful of butter to a smooth 
cream with two cupfuls of sugar, adding one-half cupful 
of sweet milk, three cups of flour twice sifted with one 
and a half teaspoonfuls of baking powder and the stiffly 
beaten whites of eight eggs, adding the flour and eggs 
alternately. Almond or other delicate extract can be used 
for flavoring. 

DELICATE CAKE. 

One cup granulated sugar, 4 cup butter, creamed 
together, 4 cup sweet milk, 2 cups sifted flour, 1 teaspoon 
cream tartar, $ teaspoon soda, whites of four eggs. This 
makes good foundation for any kind of a layer cake or a 


fine loaf. 
LADY CAKE. 


One cup butter, two cups sugar, one cup milk, three 
cups flour, one teaspoonful cream tartar mixed through 


42 WOMAN’S CLUB COOK BOOK. 


the flour, one-half teaspoonful soda dissolved in a little 
warm water, one teaspoonful of extract bitter almond, 
the whites of four eggs beaten to a stiff froth and added 
just before the cake goes to the oven. 


LADY CAKE. 

One-half cup of butter, one and a half of sugar, two 
of flour, nearly one of sweet milk, one and a half spoon- 
fuls of baking powder, whites of four eggs well beaten. 
Flavor with peach or almond extract. 


MT. MITCHELL SNOW CAKE. 


One pound of arrow root, quarter of a pound of 
pounded white sugar, half a pound of butter, the whites 
of six eggs, flavoring to taste of essence of almond or 
vanilla or lemon; beat the butter to a cream; stir in the 
sugar and arrow root gradually, at the same time beating 
the mixture; whisk the whites of the eggs to a stiff froth; 
add them to the other ingredients, and beat well for 
twenty minutes; put in whichever of the above flavorings 
may be desired; pour the cake into abuttered mould or tin 
and bake it in a moderate oven from one to one and one- 
half hours. 

VELVET CAKE. 

7 whites eggs, 2 cupfulssugar, 2 cupfuls flour, 
1 cupful corn starch, 1 cupful sweet milk, 1 cup 
butter, 1 teaspoonful baking powder. 


ANGEL CAKE. 


Put into one tumbler of flour, one teaspoonful of cream 
of tartar, then sift it five times. Sift also one glass and 
a half of white powdered?sugar. Beat to a stiff froth, the 
whites of eleven eggs; stir the sugar into the eggs by 
degrees, very lightly and carefully, adding three teaspoon- 
fuls of vanilla extract; after this add the flour, stirring 
quickly and lightly. Pour it into a clean tin cake dish, 
which should not be buttered or lined. Bake about forty 
minutes. When done let it remain in the cake tin turning 
it upside down with the sides resting on the top of two 


~ WOMAN’S CLUB COOK BOOK. 43 


saucers, so that a current of air will pass under and over 


It. 
ANGEL’S FOOD. 

Take the whites of ten large fresh eggs, one and one- 
third tumbler of sifted granulated sugar, one tumbler of 
well sifted flour. Break eggs in a large round mixing 
bowl, add asaltspoon of salt, beat with a wire spoon until 
half whipped, then add one level teaspoon of cream of tar- 
tar; beat the eggs stiff, then add sugar and vanilla; when 
well blended add flour. Bake forty minutes. Ice with 

boiled icing. 
. ANGEL CAKE. 

12 ounces of the whites of eggs, or 12 eggs, 12 ounces 
of powdered sugar, 5 ounces of flour with a rounded tea- 
spoon of cream tartar sifted in the flour, and sift it five 
times, 1 teaspoonful of vanilla; bake 50 minutes in a slow 
oven. 

SOFT GINGER BREAD. 

3 eggs, 2 cups of molasses, 4 cup of sugar, a piece of 
lard the size of an egg and a piece of butter the size of an 
egg, 1 teaspoonful of soda stirred into the molasses. 
Break the eggs, and beat with the sugar; then put in the 
molasses with the lard and butter and lastly a pint and a 
half of flour. 

ALLEGHANY SOFT GINGER CAKE. 

1 cup molasses, 1 cup granulated sugar, 1 cup sweet 
milk, 4 cut butter, 1 egg, 2 teaspoons baking powder, 2 
tablespoons ground ginger, 2 tablespoons ground cloves. 
Stir in enough flour to makeasoft batter, not as thick as 
ordinary cake, bake slowly. 

SOFT GINGERBREAD. 

Mix 2 eggs with 1 cup sugar and 4 cup lard or butter, 
1 cup molasses, 4 cups flour and 1 teaspoon soda dissolved 
in lcup butter milk. Bake in a loaf $ hour. 

SOFT GINGER BREAD. 

1 cup brown sugar, 1 cup black molasses, 2eggs, ¢ cup 

lard, 1 teaspoon baking powder, 4 cups flour, $ teaspoon 


44 WOMAN’S CLUB COOK BOOK. 


soda, 1 cup hot water, 1 teaspoonful ginger, cream, sugar 
and lard, add eggs. beat hard, add molasses, hot water, 
flour, soda, baking powder, ginger, etc. 


ISSAQUENNA SPICED GINGER CAKE. 

One cup of molasses and a half cup of sugar; mix well 
together; then add one cup of boiling hot water with half 
teaspoonful of soda, two well beaten eggs, one half tea- 
spoonful of cinnamon, half teaspoonful of ginger, half tea- 
spoonful of cloves; then add two cups of flour, beat well 
into stiff batter, add half cup of melted butter; bake in 
hot oven. 

SIERRA NEVADA GINGER BREAD. 

There is a rule for ginger bread that will melt in your 
mouth. Bring to a good boil 1 cup of New Orleans 
molasses, one cup brown sugar, 4 cup butter, 2 tablespoons 
of ginger, and a pinch each of ground cinnamon, nutmeg 
and salt; when nearly at the candying point, stir in a tea- 
spoon of soda and set to cool. When nearly cold, add 1 
cup buttermilk, yolks of three eggs beaten light, 3 cups 
flour; fold in lastly the whites of 8 eggs beaten stiffly, and 
bake in a moderate oven. It kills the flavor to hurry it. 
When wanted very nice a cup of raisins can be added. 


HAMPTON GINGER CAKE. 

1 cup each of molasses, brown sugar, butter and 3 of 
flour, 8 eggs, 1 tablespoon of ginger, 1 teaspoon soda. 
Cream, butter and sugar, beat eggs light (separately) and 
add them, then stir in the molasses in which the ginger 
has been well mixed. Lastly the soda dissolved in a little 
sour cream. Bake in a quick oven. Serve with hot wine 
sauce. 

McCLELLAN CHOCOLATE CAKE. 

To make the chocolate mixture, take 1 cup of grated 
chocolate, 1 cup of sugar, 4 cup of milk and 1 egg, boil 
until thick and when cool, pour into the batter, made as 
follows: Four eggs, 24 cups flour, 1 cup of sugar and 4 
cup of milk and 4 cup of butter, beat together and bake 


WOMAN’S CLUB COOK BOOK. 45 


in jelly tins. Between the layers put a boiled icing made 
of 3 cups of sugar, the whites of 8 eggs and # of a cup of 
water. Boil, sugar and water together until it ropes, then 
poor slowly into the stiffly beaten eggs. 


CHOCOLATE LAYER CAKE. 

One cup of butter creamed with two cups of sugar, 
add yolk of five eggs; then one-half cake of grated choco- 
late, one cup of sour cream into which has been beaten a 
level teaspoonful of soda; add two and one-half cups of 
flour, lastly the whites of the five eggs. This makes four 
layers and is used with a white icing. 


CARTERET CHOCOLATE CAKE. 

1 cup of grated chocolate, 1 cup of sugar, yolk of one 
egg, half cup of milk. Boil all this together until it 
thickens; set off to cool. While this mixture is cooling 
make a cake of 1 cup sugar, 4 cup of butter, 4 cup of milk, 
two and one-half cups flour, after sifting, two teaspoons 
of baking powder, four eggs beaten separately. Beat this 
batter light and add the chocolate mixture. Flavor with 
vanilla. 

CHOCOLATE CAKE. 

One cup of sugar, half a cupful of butter, half a cup- 
ful of milk, two cupfuls of flour, three eggs, six ounces of 
chocolate, one-half tablespoonful of yeast powder. 


GERMAN CHOCOLATE CAKE. 

The receipt already given for chocolate cake may be 
used to make German chocolate cake, or the receipt for 
plain layer cake may be used. To make thecream filling, 
put three ounces of chocolate into a double boiler. Sink » 
it down into the hot water. When the chocolate melts add 
three-quarters of a cupful of milk, half of cupful of sugar; 
when smooth and hot take from the fire and add the yolk 
of one egg and a teaspoonful of vanilla. Stand aside to 
cool. When cool put between each layer of cake, icing the 
top one with chocolate icing. 


46 WOMAN’S CLUB COOK BOOK. 


DEVIL’S CAKE. 


After crearhing one-half cup of butter gradually beat 
into it one and one-half cups sugar, then the well-beaten 
yolks of four eggs. Have melted over hot water eight 
tablespoonfuls of chocolate with five tablespoonfuls of hot 
water. When smooth add the chocolate to the other in- 
gredients, then alternately add half a cupful of milk and 
one and three-quarter cups of flour with which two level 
teaspoonfuls of baking powder and one teaspoonful of 
cinnamon have been sifted. Beatin one teaspoonful of 
vanilla and the stiffly whipped whites of four eggs and 
bake in a moderate oven—testing with a wooden tooth- 
pick. 

DEVIL’S FOOD. 


One cup each of chocolate and brown sugar, 4 cup of 
sweet milk, yolk of one egg, one teaspoon of vanilla. 
Stir all together and cook slowly; set away to cool. 

Cake part—One cup of brown sugar, two cups of 
flour, one-half cup of butter and one-half cup of sweet 
milk, two eggs. Cream, butter, sugar and yolks together, 
add flour, milk, and beaten whites of eggs, beat all well, 
then stir in custard part; lastly, add one teaspoon of 
soda dissolved in a little warm water. 


DEVIL’S FOOD. 


Dark part— 4 cup white sugar, 4 cup sweet milk, # 
cup grated chocolate, yolk l egg. Stir together and cook 
till thick. Let cool and mix with 

Light part—1 cup sugar, 4 cup of butter, 4 cup milk 
3 eggs, 1 teaspoonful soda dissolved in little milk, 13 cups 
flour, 1 teaspoonful vanilla. Bake in layers or loaf. 


DEVIL’S FOOD. 


Four eggs, two cups sugar, one-half cup butter, one- 
half cup sour milk, three cups flour, two teaspoons soda. 
Take one cup Baker’s chocolate, adding cup of boiling 
water. Beat sugar, butter and eggs until light, then add 
chocolate, milk and flour. Bake in a moderate oven. 


WOMAN’S CLUB COOK BOOK. | AT 


MAHOGANY CAKE. 
Sugar 13 cups, butter 4 cup, eggs 3 well beaten 
together (Dover egg beater), flour 2cups, sweet milk 1 cup. 
Chocolate for cake—Chocolate 2squares. Boil choco- 
late in one-half of the cup of sweet milk until thick as 
batter. Let cool then add to cake. Soda 1 teaspoonful in 
flour, vanilla 1 teaspoonful. Bake in granite pans in a 
slow oven. 
MAHOGANY CAKE. 
4 eggs, 4 cups of flour, 3 cups of sugar, ? cup butter, 
1 cup buttermilk, + cake chocolate dissolved in 1 cup boil- 
ing water, 2 teaspoons soda. Put soda in little of butter- 
milk, then into dissolved chocolate. Stir in batter the 
very last thing. Chocolate must be cold before adding to 
batter. Season with vanilla. Bake solid, or in layers 
with any filling. 


TO KEEP FRUIT CAKF. 

The fruit cake left over after the holidays may be put 
into an earthen crock, granite saucepan or tin cake-box, 
covering the top closely with wax paper, then put on the 
lid and keep in a dark, cool closet. 


GRANDMA BRADY’S BLACK FRUIT CAKE. 

One dozen eggs, 2 lbs. raisins, seeded and cut fine, 
2 lbs. currants, picked and washed, 1ilbs. citron cut up, 
4 lb. figs cut up, 1 Ib. dates cut up, 4 lb. grated chocolate, 
4 pint brandy, 1 lb. granulated sugar, 1 lb. butter. 4 lb. 
flour, 1 teaspoon baking powder, 1 teaspoon spice, 1 tea- 
spoon grated nutmeg, 1 teaspoon ground cinnamon, 2 tea- 
spoons vanilla. Cream butter thoroughly in cold water, 
add sugar and beat well. Beat the yolks well and add to 
the mixture. Sift1 lb. of flour with the baking powder 
and add alternately with the well-beaten whites. Dredge 
the fruit well in the remaining ¢ lb. of flour. Add spice 
and chocolate and beat batter well. Mix in the fruit, then 
the brandy and vanilla. Mix thoroughly. Line pans with 
buttered paper. Bake in a moderate oven on raised pan 
or stove lid, two and one-half hours. When perfectly 


48 WOMAN’S CLUB COOK BOOK. 


cold remove from pan and pour one pint of sherry over 
the cake. 
POCAHONTAS FRUIT CAKE. 

One pound of pulverized sugar, 1 lb. butter nearly, 9 
eggs, 15 cents worth of best French brandy, (this can be 
omitted) 1 lb. flour, 2 lbs. seéded raisins, 2 lbs. currants, 
4lb. citron. Preserved orange peel or grated orange peel, 
1 grated nutmeg, + lb. of hulled almonds. Wash and 
thoroughly dry the currants. Halve but do not blanch 
the almonds. Cut citron in very small pieces. Put one 
teaspoonful of baking powder in flour and mix fruit thor- 
oughly with it. Cream butter and sugar till very light. 
Break 6 eggs in it. Beat thoroughly then add 3 eggs. 
Then brandy, then flour and fruit. Make asstiff as itcan 
be mixed. Bake ina slow oven for 3 or 4 hours. Wrap 
in flannel and put away in tins. 

FRUIT CAKE. 

Three pounds of seeded raisins, 3 lbs. of currants, 1 
lb. each of figs, citron, brown sugar and flour, 10 eggs, 4 
pint of brandy, spice to taste. Bake in a very slow oven 
for seven hours, if in one cake. 

TAR HEEL FRUIT CAKE. 

2 lbs. pulverized sugar, 2 lbs. butter, 2 dozen eggs, 2 
lbs. flour, 4 lbs. seedless raisins, 4 lbs. currants, 1 lb. 
citron, 4 lb. preserved orange peel, 1 lb. almonds, blanched 
and chopped, 1 pint brandy, 1 oz. allspice. 18 lbs. in all 
after baked. 

PLAIN FRUIT CAKE. 

2% cups brown sugar, 14 cups buttermilk, 14 cups rai- 
sins, 14 tablespoonfuls butter. 14 teaspoonfuls of soda, 3 
cups flour. Spices to taste. 

JEFFERSON FRUIT CAKE. 

One pound butter, 1 lb. dark brown sugar, 1 lb. flour 
(browned), 2 nutmegs, 2 teaspoonfuls cloves, 2 teaspoon- 
fuls cinnamon, 10 eggs, 2 lbs. figs chopped fine, 2 lbs. 
raisins, 2 lbs. currants, 4 lb. blanched almonds (chopped), 
1 pint molasses, 1 teaspoonful soda, 4 cupful wine. 


WOMAN’S CLUB COOK BOOK. 49 


STRATFORD WHITE FRUIT CAKE. 

Cream 1 lb. of butter and 1 lb. sugar together, add 
the yolks of 12 eggs and 1 lb. of flour, 2 teaspoons of 
baking powder. Grate 1 cocoanut, chop 1 lb. of almonds, 
slice 14 lb. of citron. Stir into the beaten whites, then 
add to batter. Bake slowly for two hours. 


FITZHUGH WHITE FRUIT CAKE. 

; One cup of butter, two cups sugar, one eup of sweet 

milk, two and one-half cups of flour, the whites of seven 
eggs, two even teaspoonfuls of baking powder, one pound 
each of seeded raisins, figs and blanched almonds, and 
one quarter of a poundof citron, all chopped fine. Mix 
all thoroughly before adding the fruit; add a teaspoonful 
of lemon extract. Put baking powder in the flour and 
mix it well before adding it to the other ingredients. Sift 
a little flour over the fruit before stirring itin. Bake 
slowly two hours. 

LIGHT FRUIT CAKE. 

One-half cup butter, one cup sugar, one-half cup milk, 
two cups flour, one and a half teaspoons baking powder, 
whites of four eggs, one-half cup seeded raisins, one-half 
cup sliced citron, one-third cup chopped blanched almonds, 
one-fourth teaspoonful of salt. Mix flour, baking powder 
and salt. Dredge fruit with flour, cream, butter and 
sugar, add beaten whites and beat hard; add flour and 
milk, and beat again; stir in the prepared fruit. Linea 
loaf pan with paper and bake cake one and a half hours in 


moderate oven. 
WHITE FRUIT CAKE. 


Twelve eggs, 1 lb. sugar, 1 lb. butter, 1 lb. flour, 2 
lbs. citron sliced, 2 lbs. almonds cut up, 2 cocoanuts 
grated, 1 nutmeg, 1 glass sherry wine or brandy. 

ARLINGTON WHITE FRUIT CAKE. 

One dozen eggs, 1 pound flour, 1 pound sugar, 
$ pound butter, 2 pounds citron, minced very fine, 2 
pounds of almonds, bleached and crushed, 2 cocoanuts, 
grated and thoroughly dried. Flavor with vanilla and 
wine. 


50 WOMAN’S CLUB COOK BOOK. 


CITRON, OR WHITE FRUIT CAKE. 
One lb. flour, 1lb. sugar, ? lb. butter, 10 eggs, 1 
teaspoon baking powder, 2 lbs. almonds blanched and 
pounded, 1 lb. citron, 2 cocoanuts grated, 1 wineglass of 
' wine, 1 teaspoon mace. Does not require as long to bake 
as a pound cake. 


THANKSGIVING CAKE. 

A spiced loaf or fruit cake is used for this occasion 
and after it is cold a thick layer of white icing flavored 
with almond is placedon. Then the top is ornamented 
with pipings of the icing and a chrysanthemum is formed 
in the center made of the pipings and nut meats. On the 
sides are placed with the piping tube, small turkeys made 
of deep yellow icing. This is made with enough yelk to 
color. By making sort of a stencil pattern for the turkeys 
one can be sure of having them of uniform size and at 
equal spaces on the cake. If desired the outline can be 
made with pecan meats. 


A RICH POUND CAKE. 


Beat one pound of butter and one pound of white 
powdered sugar together to a cream, whisk ten eggs toa 
high froth, and mix with a wineglassful of brandy (or 
without brandy if preferred), one-half a nutmeg, a tea- 
spoonful of vanilla, and one pound of flour; beat until 
light and creamy. Put into a tin lined with buttered 
paper, and bake in a moderate oven for one hour. When 
done turn it gently out, reverse the tin, and set the cake 
on the bottom until cold. Letthe paper remain on until 
the cake is to be cut. If brandy is used it will require a 
pound and a half of flour. 


MONTICELLO WHITE POUND CAKE. 

The whites of nine eggs, one pound of butter creamed 
with pound of sugar; add the beaten whites of nine eggs, 
then pound of flour; add lemon or vanilla flavoring; bake 
in slow oven until perfectly done; when cold cover with 
boiled icing. 


WOMAN’S CLUB COOK BOOK. 51 


ROBERT E. LEE CAKE. 

Whites 12 eggs, 3 cupssugar, 4 cups flour, $ cup corn 
starch, 1 cup butter, 1 cup sweet milk. Filling—1 lb. grated 
pineapple, 1 lb. blanched almonds, 1 lb. grated cocoanut. 
Cut almonds fine, spread on coat of icing, sprinkle 
almonds, cocoanut and pineapple, then spread icing over 
all so the next layer will stick. 

NOUGAT CAKE. 

Make a white cake batter of 8 whites of eggs, 2 cups 
of sugar, 1 cup of butter, 1 cup of milk, 3 cups of flour, 
flavor with any preferred extract, 2 teaspoons of baking 
powder. Puta layer of batter on bottom of pan, then: 
place chopped figs, chopped raisins and citron, smoothly 
and closely together and cover with a thin layer of batter, 
and bake. Bake three layers; make an icing with 3 cups 
of sugar, 3 whites of eggs, 1 doz. marshmallows. Puta 
layer of 1 cup of raisins, chopped, 10c. worth of crystal- 
ized cherries, chopped, 10c. worth of crystalized pineapple, 
chopped, 10c. worth of chopped English walnuts in the 
icing; repeat for three layers. Flavor with very little 
extract of almonds. 

PINEAPPLE LAYER CAKE. 

Cream 1 cup of butter with 2 cups of sugar, 4 
cup of milk, 6 eggs beaten separately, 3 cups of 
flour, sifted with 2 teaspoons of baking powder; mix 
well and bake in jelly tins. Make thick boiled icing in 
which squeeze the juice of 2 oranges. Spread thickly 
over the layers of the cake and sprinkle with grated pine- 
apple. 

WHITE PINEAPPLE CAKE. 

One and a half cups of sugar creamed with 4 pound 
of butter; add cup and half of milk, 2 cups flour, with 
teaspoonful Royal baking powder; mix all well and put in 
pans until you have six layers, then put between the lay- 
ers fresh or grated pineapple; cover with boiled icing. 


LIGHT LAYER CAKE. 
For a sponge layer, sift together 1 cup flour, 2 


52 WOMAN’S CLUB COOK BOOK. 


level teaspoonfuls baking powder and 4% teaspoon- 
ful salt. Put into a bowl 2 eggs, #2 of a cup of 
granulated sugar and whip with egg beater until 
very light. Add 5 tablespoonfuls boiling water, beat 
slightly, sift in the flour mixture, flavor with lemon, 
vanilla or nutmeg, still working with the egg beater. 
Then pour into two floured jelly cake pans and bake ina 
quick oven. 
A BUTTER LAYER CAKE. 

Cream together 1 large tablespoonful butter and 
1 cup sugar. Add 1 well beaten egg and a cup of 
milk and beat light. In another bowl sift together 2 
cups flour and 2 tablespoonfuls baking powder. Then 
sift into the mixing bowl with the other ingredients. 
Bake in three layers in a moderate oven. 


RICHMOND JELLY ROLL. 

Four eggs, 1 teacup of sugar, 1 of flour, 1 tea- 
spoon of soda, 2 of cream tartar; spread thin on bread 
pans, bake quickly; when done spread on jelly and roll. 

FRENCH LAYER CAKE. 

Beat 2 cups sugar and 1 cup of butter to a cream; 
add to this 4 well-beaten yolks, 1 cup of sweet milk, 
3 cups of flour, 2 teaspoons baking powder, and 
then the well-beaten whites of 4 eggs. Divide this 
into three parts. Into one part mix 1 teacup chopped 
raisins, one-half teaspoon each, cinnamon and nutmeg. 
Bake in one layer. Into second layer stir 1 teaspoon van- 
illa, 8 teaspoons chocolate. Bake in one layer. Last 
layer flavor with lemon. When baked put the chocolate 
at the bottom, the fruit layer in the middle and the white 
on top. Put together with chocolate or frosting. 

ALEXANDRIA JAM CAKE. 


_  lcup sugar, 3 eggs, 4 cup butter, 1 cup blackberry 
jam, 1 teaspoon ground cinnamon, 1 teaspoon nutmeg, 1 
teaspoon soda dissolved in 4 tablespoons sour cream, 14 
cups flour. Bake in 3 layers. Put together with boiled 
icing, as follows: 1 cupsugar, 4 tablespoons water, white 
of one egg and vanilla to taste. 


WOMAN’S CLUB COOK BOOK. 53 


SHORTCAKE. 

Shortcake spread with fruit is usually considered a 
delicacy obtainable in fruit season only. It is always popu- 
lar, but it seldom occurs to the cook that it is equally wel- 
come in other seasons, and equally delicious when canned 
fruit drained of its juice, isused. The latter may be used 
aS a Sauce, or one may serve the shortcake with whipped 
cream flavored with the juice. 


STRAWBERRY SHORTCAKE. 


One cup of sugar, + cup of butter, 1 cup of milk or 
water, 1 teaspoonful baking powder, 2 eggs, 2 cups of flour, 
vanilla. Roll into two sheets, each about half an inch 
thick; bake in a well-greased pan, laying one sheet on top 
of the other. While warm separate, and put between the 
two crusts athick layer of strawberries. Sprinkle with 
sugar, and serve hot or cold, with whipped cream. 


FRUIT SHORTCAKE. 


Choose oranges for the shortcake. Peel as many as 
will be needed, removing all of the thick white skin, cut 
in slices, then into quarters. Sprinkle with sugar and let 
stand until ready to use. Mix together one pint of flour, 
one-half of a teaspoonful of salt, one teaspoonful sugar, 
‘one heaping teaspoonful baking powder, then rub in two 
heaping tablespoonfuls of butter. Mix with sweet milk 
to a soft dough, divide and roll out each half to fit a shal- 
low oblong pan; brush the top with milk and bake from 
twenty to twenty-five minutes in a hot oven. Lay one 
sheet on a flat dish, cover with a portion of the sugared 
oranges, fit over it the other cake and heap on this the 
remainder of the oranges. Pour over some cream whipped 
quite stiff or cold soft custard and serve with an extra 
allowance of the sauce for each person. The custard 
should, of course, be prepared in advance and is made by 
beating together two eggs and one-quarter of a cupful of 
sugar, adding one pint of milk, turning into a double 
boiler and cooking stirring constantly, until the mixture 


54 WOMAN’S CLUB COOK BOOK. 


thickens enough to coat the back of a spoon, and flavor- 
ing when cold with a little vanilla or lemon. 


STRAWBERRY SHORTCAKE. 

Take 1 quart of sifted flour, 4 cup of butter, 1 
egg well beaten, 3 teaspoonfuls of baking powder, and 
sweet milk enough to make a stiff dough; knead well, and 
roll out until about one inch thick. Bake tilla nice brown. 
When done, turn out of pan, split in two with a sharp knife 
and allow to cool; put on berries well covered with pow- 
dered sugar. 


ORANGE CAKE. 
One-quarter cup of butter, 2 eggs, 1 cup of sugar, 
2 small cups of sifted flour, 2 spoonfuls of baking 
powder, sifted in the flour, one-half cup of milk. Cream 
butter and sugar together, add eggs well beaten, add flour 
and milk. Beat well and pour into large pans and bake 
about twenty-five minutes. 


YELLOW CAKE. 

One-half cup butter, one cup sugar, creamed, one- 
half cup milk, yolks of three eggs, and whites of two, 
one cup and a half of flour, half teaspoonful of soda, one 
teaspoonful cream tartar, one teaspoonful lemon. 


ENGLISH TIPSY CAKE. 

Take a nice high sponge cake and put it in a dish in 
which it is to be served, take 2 wineglasses of brandy and 
half-pint of sherry wine and pour over the cake until it 
soaks up all, then blanch some sweet almonds, cut them 
in slices and bits, stick all over the cake. Before you put 
the cake in the dish put raspberry jam and then put your 
cake on it, don’t put too much. Beata rich cream to a 
stiff froth and put all over the cake, sprinkle in spots on 
the cream, red sugar; the cake must be made the day 
before, only put the cream over before serving it. 


CHRISTMAS SPICE CAKE. 
Put into a pan two-thirds of a cup of melted butter, 
two-thirds of a cup of sugar, two-thirds cup of molasses, 


WOMAN’S CLUB COOK BOOK. 55 


one cup milk, and one tablespoonful mixed spices— 
cinnamon, cloves, mace and nutmeg. Then add one well- 
beaten egg. Sift together two and one-half heaping cups 
flour and two teaspoonfuls baking powder. Add to the 
other ingredients, together with one cup seeded raisins 
dredged with some of the flour. Lastly, add a tablespoon- 
ful lemon juice, turn into buttered pans and bake ina 
moderate oven. 


SHORTBREAD. 

Seven ounces flour, 1 ounce rice flour, + lb. butter, + lb. 
sugar, 4 teaspoonful baking powder. Put all ona table 
‘and knead the butter and sugar together, then gradually 
draw in the flour, kneading well, and keeping the lump 
firm in both hands. Cut it into two or three pieces, and 
make each piece round or oval, as desired, and about 4 
inch thick; pinch the edges, dust some sugar on top, and 
place some caraways or slips of citron on top, and bakein 
a slow oven till a nice brown color. The time depends on 
the thickness of the cake—from a quarter to half an hour. 


WATERMELON CAKE. 

White part—2 cups sugar, 1 cup butter, 1 cup sweet 
milk, 34 cups flour, whites of 8 eggs, 2 teaspoonfuls of 
baking powder. 

Red part—lcup sugar, 4 cup butter, 4 cup of milk, 
2 cups flour, whites of 4 eggs, 1 spoonful of baking pow- 
der, 1 cup of seeded raisins. Use red coloring which you 
can procure from any druggist. Put red part in pan 
around tube, and white on outside of the red. 

To economize time, all the batter can be mixed at once 
~ taking out about one-third to which can be added the rai- 
sins and coloring, to produce the red part. 


PORK CAKE. 

One pound fresh pork chopped very fine, 33 cups bro wn 
sugar, 14 cups molasses, 33 cups sour milk, 4 teaspoons 
soda, 7 cups flour in which has been sifted 14 teaspoons 
cream tartar, 1 egg well beaten, 1 tablespoon cinnamon, 1 


56 WOMAN’S CLUB COOK BOOK. 


tablespoon cloves, 2 nutmegs, 2 Ibs. raisins, 1 lb. cur- 
rants, 4 lb. citron, 4 teaspoon black pepper. Mix fruit in 
a little flour and bake one hour, or until done. 


PLAIN CURRANT CAKE. 


This simple recipe makes a splendid currant cake for 
children. We advise that you bake it ina large, shallow 
tin, remembering that the outside crusts of newly baked 
cakes are particularly crisp and delicious. One pound of 
flour, + of a pound of clarified dripping, 2  tea- 
spoonfuls of baking powder, 8 to10 ounces of cur- 
rants, 2 ounces of fine sugar, 1 egg, a little milk. 
Mix flour and baking powder; rub in the dripping, add the 
currants, the sugar, and a generous grating of nutmeg. 
Make into a light dough with the egg and milk, and bake 
forty-five minutes in a shallow tin. 


HASTY CAKE. 
Five cups flour, # cup butter, 2 cups sugar, 1 cup 
milk, 3 level teaspoonfuls baking powder, 1 grated nut- 
meg, 3eggs. Cream butter and sugar thoroughly. 


CHEAP CAKE. 
Two cups brown sugar, 4 cup butter, 2 cups sour milk, 
% cups flour, 1 teaspoon each of cinnamon and cloves, 14 
teaspoons allspice, 4 nutmeg, 14 teaspoon saleratus, 
raisins, citron, &e. 
ONE EGG CAKE. 

Seant 4 cup butter, 1 cup sugar, 1 egg, (white and 
yolk beaten separately), 14 cups flour, 2 teaspoons baking 
powder sifted in flour; add fruit if desired. Bakeas loaf, 
small or layer. 

CREAM PUFFS. 


Put ahalf pint of water and 2 ounces of butter in 
a saucepan over the fire; add hastily 4 ounces (half a 
pint) of flour, and stir until you have a soft, smooth 
dough; take from the fire, and when cool break in 1 
whole egg; beat and add another egg; beat until mixed, 
and so continue until you have added 4 eggs. Drop 


WOMAN’S CLUB COOK BOOK. 57 


by spoonfuls in a lightly greased baking-pan and bake in 
a moderate oven for forty-five minutes. When cold, fill 
with soft custard made by adding 1 tablespoonful flour 
moistened in a little cold milk to a 4 pint of hot milk. 
Beat the yolks of 3 eggs with 3 tablespoonfuls of 
sugar; add this tothe milk mixture; cook a moment; take 
from the fire, and add a teaspoonful of vanilla. 


WARRENTON CREAM PUFFS. 


Put into a gsauce-pan a scant 4cup of butter, add1 
cup of boiling water. When it reaches the boiling point, 
add 1 cup flour all at once. Stir vigorously one minute. 
Remove from the fire and add 4 eggs, oneat atime. Drop 
by spoonfuls on a buttered pan and bake from 20 to 30 
minutes. When cool split and fill with cream filling. 
Cream filling—Mix 4 cup sugar, 4 cup of flour, 1 salt- 
spoonful of salt, 1 egg slightly beaten. Pour on 1 cup of 
hot milk and cook 10 minutes. When cool flavor with 4 
teaspoonful vanilla. This will make 1 dozen puffs. 


CREAM PUFFS. 


One pt. flour, 1 teacup sweet milk, 1 egg, 2 teaspoons 
baking powder, butter size egg. Bake in hot pans. 


ECCLES CAKES. 

Make a good puff paste in the ordinary way. Roll 
into a sheet about 4 of an inch thick, and cut the 
sheet into disks about 8% inches in diameter with 
a plain cutter. Roll the disks out thin, lay them on 
-a board, damp them over with water, and then thickly 
cover with currants mixed with a little chopped nuts and 
sugar, gather up the edges, and press flat with the palm 
of the hand. It should be a round cake. Roll it slightly 
with your rolling pin, keeping as round as possible. Notch 
the cakes with a blunt knife, dust with powdered sugar, 
and bake in a moderate oven. 

ROCK CAKE. 

Rub half a pound of butter or good sweet dripping 

into a pound of flour. Stirin 2 heaping teaspoonfuls of 


58 WOMAN’S CLUB COOK BOOK. 


good baking powder, adda pinch of salt, a little finely 
minced lemon peel, 2 to 3 tablespoonfuls of fine 
sugar, and 4 a pound of dried currants. Moisten the 
whole with 2 eggs, well beaten, and a little milk. 
Make up into a stiff dough, and bake on a greased tin, 
setting the rock cakes well apart from each other in little 
stiff ‘‘knobs.’’ Fifteen to twenty minutes is a sufficient 
time to allow for the baking of these old-fashioned favorites. 


HEART CAKES. 

Work half a pound of butter to a cream with the hand. 
Put into it 4 yolks of eggs and 2 whites, well beaten, 
4% a pound of sifted sugar, 4 a pound of dried flour, 
2 spoonfuls of orange flower water, 4 a pound of 
currants, 1 ounce of candied orange and citron. Beat 
till the cakes go in the oven. This quantity will fill 
eighteen tins. 

WHITE CUP CAKES. 

Cream lcup of butter until white, add 1 cup fine 
granulated sugar and cream again; then add 1 cup sweet 
milk and 1 cup flour sifted twice with 2 spoons baking 
powder; now fold in the stiffly beaten whites of 2 eggs 
and another cup of flour, adda teaspoonful of vanilla in 
which put 2 drops essence of almond. Fill greased cups 
two-thirds full and bake in a moderate oven about twenty 
minutes. 

GINGER BALLS. 

After creaming ? of a cup of butter and lard, equal 
quantity of each, gradually beat in 1 cupful light brown 
sugar, then 3 well beaten eggs. Add alternately 1 cup- 
ful of molasses mixed with 1 cupful lukewarm water and 
3 cups flour with which 1 level tablespoonful each of gin- 
ger and soda and 1 teaspoonful of salt have been sifted. 
Bake in well buttered round muffin pans about twenty- 
five minutes. 

RYE DROP CAKES. 

Two-thirds cup rye flour, #cup flour, 14 teaspoon 

baking powder, 4 teaspoon salt, 2 tablespoons molasses, 


WOMAN’S CLUB COOK BOOK. 59 


3 cup milk, 1 egg well beaten. Sift together thoroughly 
the flour, baking powder and salt. Add gradually the 
milk, then the molasses and the egg. Drop by spoonfuls 
into new hot fat, drain on brown paper and serve. 


SOUTHERN STICKIES. 


Cream together a cup of butter and a cup of sugar. 
Make pastry as for pies, roll thin and spread the mixture 
evenly over it. Roll up smoothly, cut in ? inch slices, lay 
flat in pan and bake until done. Cinnamon and spices 
added to sugar and butter is a great improvement. 


GRANDMOTHER’S DOUGHNUTS. 

This recipe is old-fashioned but never failing in suc- 
cess if properly followed: 

Tolcup of sugar add 2 teaspoons of butter, $a 
grated nutmeg and pinch of salt. Cream well together 
and add two eggs, beaten without separating yolks and 
whites. Add 1 cup of milk and about 3 cups of flour prepared 
as follows: Measure 1 quart of unsifted flour and sift twice 
with 2 teaspoons of baking powder. Use enough to 
thicken the batter sufficiently for rolling’ out and reserve 
the rest for dredging the board. Roll out 4 inch thick 
and cut in pieces 3 inches long by 2 inches wide; make 4 
1-inch gashes at equal intervals. Take up by running 
finger in and out of gashes and lower into deep fat when 
hot enough to brown a bit of bread in sixty counts. The 
dough should be as soft as can be handled. When cooked 
drain well on coarse, porous paper. When cooled roll in 
powdered sugar and place in a covered stone jar. 


GAINESVILLE DOUGHNUTS. 

One pint sour milk, 1 teaspoonful soda, salt, nutmeg, 
legg, 2 cup granulated sugar, 3 tablespoonfuls butter; 
flour enough to roll out; fry in deep fat and roll in pow- 
dered sugar. 

PETERSBURG DOUGHNUTS. 

One cup each, sugar and milk, 1 egg, butter, size of 

an egg, 1 large teaspoon baking powder, flour to make 


60 WOMAN’S CLUB COOK BOOK. 


soft dough, nutmeg or other spice to taste; knead and 
roll soft as possible. 


SOUR MILK DOUGHNUTS. 
One cupful of sugar, 2 tablespoonfuls of melted lard, 
1 pint of sour milk, pinch of salt, one level teaspoonful of 
soda, alittle nutmeg if liked, and flour enough to roll. 
Cut with a doughnut cutter and fry in plenty of boiling 
lard. 
DOUGHNUTS. 


Three cups of sugar, 4 teacup of butter, 4 eggs, 1 cup 
milk, 4 nutmeg, 2 teaspoonfuls baking powder sifted into 
2 cups of flour; add flour enough to make it roll nicely. 


BUNS. 

One lb. flour, 1 pinch salt, 20z. fresh butter, 2 oz. 
candied orange peel, chopped fine, + lb. currants, i tea- 
spoon allspice or cinnamon, ? pint milk, warmed, 8 oz. 
sugar, 4 yeast cake, dissolved in 3 tablespoonfuls of warm 
water. This amount makes 17 buns. 


KING’S MOUNTAIN FRITTERS. 


One pint flour, 1 pint boiling water, 1 teaspoon salt, 
4 eggs. Stir the flour into the boiling water, by degrees, 
stirring constantly while it boils 3 minutes. It must be 
smooth like paste; let this cool, then add the yolks of eggs; 
drop in hot fat and cook a light brown. Serve with pow- 
dered sugar or sweet sauce. 


GERMAN COFFEE CAKE. 


One cake compressed yeast, dissolved in 4 a cup of 
milk, a pinch of salt and tablespoonful sugar; put in warm 
place to rise; 1 qt. milk, 4 1b. butter, scant cup sugar, 1 
teaspoonful cinnamon; dissolve the above in the milk; 
make a hole in the centre of the flour and put in the yeast 
and stir in gradually the contents of the milk bowl; add 
three well beaten eggs; don’t have the dough too stiff, 
just stiff enough to roll on a well floured board. 


APPLE CAKE. 

Grease pan well; line with dough same as for German 
coffee cake; roll thin and let rise ten minutes; press a 
rim of the dough all around the pan; pare, core and quar- 
ter the apples; lay in rows on the dough and sprinkle 


bountifully with sugar and cinnamon and pieces of fresh 
butter. 


CANDY 





“Sweets to the sweet.’’ 


UNCOOKED CANDIES. 

These are very easy to make, but on account of the 
confectioners’ sugar used in making them they are not 
quite as digestible as those made of the cooked fondant. 
Even so, however, they are much better than many of the 
candies bought in shops, and never gobegging. To make 
the cream break into a bowl the white of 1 or 2 eggs, add 
to them an equal quantity of cold water—a good way to 
_ measure is a half eggshell full for each white—then stir 
in confectioners sugar, a little at a time, until stiff enough 
to mould into shape with the fingers. Divide into differ- 
ent portions. Flavor some with a few drops of vanilla, 
being careful not to make the flavoring too pronounced; 
some with orange, some with peppermint, some with win- 
tergreen, and some with lemon. Then form into balls, 
cubes or lozenge shapes, lay on plates or waxed paper and 


set aside to dry. 
WALNUT CREAMS. 


Make a ball of the cream as directed above, and place 
a half nut meat upon either side of the ball, pressing it 
into the cream. Set aside a few hours to dry. 

CHOCOLATE CREAMS. 

Mould some of the vanilla flavored cream into cone 
shape forms, and when hard melt some chocolate in a 
basin of water set in another basin of water. Take the 
creams, one at a time, on the point of a darning needle 
and dip in the melted chocolate. Roll until well covered, 
then slip from the needle upon waxed paper to harden, 
This may be repeated after the first coat has hardened. 

CREAM CHERRIES. 

Make a small round ball of the cream, cut a piece of 

citron in a tiny strip the size of a cherry stem, and put 


62 WOMAN’S CLUB COOK BOOK. 


the ball of cream upon it. Take a cherry glace, cut in two, 
and put one-half on each side of the ball on the stem. 
These are very pretty. 


CREAM DATES. 
Take perfect dates and with a sharp knife open one 
side and remove the stone. Takea piece of the cream and 
wrap the date about it. 


FIG CREAMS. 

Cut fresh figs into four or five strips. Roll a piece of 
the cream in a long roll in the palm of the hand, then cut 
lengthwise with a knife. Slip into the cream roll one of 
the strips of fig and roll the cream about it. 


PEPPERMINT CREAM. 
Flavor some of the cream quite strong with pepper- 
mint, then shape into round, flat forms, not too large. 


WINTERGREEN CREAMS. 


Flavor some of the cream with wintergreen and color 
pink with cochineal syrup, then form into lozenges. 


FRENCH CANDY. 


Whites of 2 eggs, equal amount of water, 3 pounds 
confectioner’s sugar. Sift sugar, mix in with the eggs 
and water, stirring well. When you have nearly all the 
sugar in, knead smooth on a board. Mould into different 
forms, using dates, figs, walnuts, almonds, etc., with the 
cream. Chocolate may be made by using melted chocolate 
to cover the outside. 


CHOCOLATE CARAMELS. ~ 


Put into a kettle, 1 cupful of molasses, 1 cupful of 
brown sugar, 1 cupful of milk, 2 teaspoonfuls of butter 
and 1 tablespoonful of glycerine. Cook rapidly, watching 
that it does not boil over. As soon as it turns waxy when 
dropped in cold water, add a cupful of grated chocolate 
and cook until it is brittle, when a little is dropped in cold 
water. Pour into buttered pans and when almost cold 
mark into squares. 


WOMAN’S CLUB COOK BOOK. 63 


CARAMELS. 
One cupful of cream, 2 cupfuls of granulated sugar and 
4 lb. of chocolate. Boil the mixture until it spins a thread 
or until it forms a soft ball when dropped into cold water. 
Turn into a buttered pan and mark in caramel squares 
before it is cold. 


CHOCOLATE CARAMELS. 

Two cupfuls of molasses, 1 cupful brown sugar, 1 cupful 
of cream or milk, 4 lb. chocolate, piece of butter size of an 
egg;tbeat all together; boil until it thickens in water; turn 
into large flat tins, well buttered. When nearly cold, cut 
into small squares. 

CHOCOLATE CARAMELS. 

Cream together 1 cupful of molasses, milk and sugar, 
with ¢ lb. of grated unsweetened chocolate and a cupful 
of butter; then boil until a little of the candy put in ice 
water will crack. Pour into buttered pans and mark into 
squares with a greased knife. 

CHOCOLATE CARAMELS. 

Half a pound of chocolate, 4 cup of milk, 2 cups of 
light brown sugar, 1 cup of molasses, and a piece of ,but- 
ter as big as a small apple. Cook for twenty minutes, 
stirring constantly. Pour into a pan and cut into squares. 


CHOCOLATE CARAMELS. 

One-quarter pound of chocolate, 4 cups sugar, 1 table- 
spoon butter, ? cup of sweet milk. Boil until it threads 
in cold water. Pour on buttered tins and mark off in 
squares before it gets cold. 

CHOCOLATE CARAMELS. 

Two cups of brown sugar, 1 cup molasses, 1 cup 
grated chocolate, 1 cup boiled milk, 1 tablespoon flour, 
butter size of large walnut. Boil slowly, pour on fiat 
greased tins to cool. Mark off in cubes while warm. 


SOFT CHOCOLATE CARAMELS. 
One pint brown sugar, 1 pint white sugar, 1 cup milk, 
scant 4 squares chocolate, 2 teaspoonfuls vanilla, butter 


64 WOMAN’S CLUB COOK BOOK. 


size of hickory nut. Putin the butter as it boils and the 
vanilla after itis done. Stir and cook till it balls in water. 
Beat and stir till it grains, then turn into a tin. 


BROWN SUGAR CARAMELS. 

Two cups brown sugar wet with 4 cup milk, 1 table- 
spoon butter, + lb. chopped nuts or 4 cup. Boil until gum- 
my. Beat until creamy, drop in small cakes on greased 
plates. 

MAPLE CARAMELS. 

Boil 2 cupfuls of maple sugar, 1 cupful milk and 1 
eupful of cream until the syrup when dropped into cold 
water, will form into a soft ball. Turn it into a buttered 
shallow pan, and before itis cold mark it in squares. 


ST. MARY’S SUGAR CANDY. 

4 cups sugar, 4 cup vinegar, 4 cup hot water. Boil 
without stirring till it threads, then pour on a marble slab 
that has been well buttered. Chop a piece of butter size 
of an egg over it anda teaspoon of flavoring. Pull as 
quickly as possible to handle it. 


CONVERSE FUDGE. 
Three cups of sugar, 1 cup of milk, 4 cup of butter, 
2 ounces of grated chocolate. Cook until it forms a soft 
ball in water, stirring constantly. Take from fire and 
beat until it begins to thicken. Pour on a buttered dish 
and cut into squares. 


COLLEGE GIRLS’ FUDGE. 

Four ounces of chocolate, lump of butter size of an 
egg, 2 heaping cupfuls granulated sugar, # cup of sweet 
milk; mix and boil ten}minutes. Take from fire and stir 
until it begins to harden. Add vanilla and chopped nuts. 
Turn into buttered tins and cool. 


WINTHROP MAPLE FUDGE 
One pound of maplesugar and 4 pint of milk (cream 
is better). Put the mixture over the fire and boil for 
eight minutes. Then add 2 teaspoonfuls of butter and 
cook until a little dropped in cold water is brittle. As soon 


WOMAN’S CLUB COOK BOOK. 65 


as it comes from the fire stir until it begins to grain. Then 
turn into buttered shallow pans. Mark in squares before 
it is cold. 

MARSHMALLOW FUDGE. 


Two cups of granulated sugar, 4 cup of milk, 4 table- 
spoonfuls of heavy cream and a small piece of butter. 
Let boil for ten minutes, stirring all the time. Then add 
1 square of chocolate and 1 tablespoonful of cocoa. Stir 
quickly for two minutes. Take from stove and setina 
pan of cold water and beat until quite thick. Then add 1 
cup of chopped marshmallows, pour on a buttered tin and 
cut in squares. An agreeable change from nuts. 


MARSHMALLOW FUDGE. 


One-half cup of grated chocolate, 3 cups of sugar, 1 
tablespoonful of butter, 1 cup of milk. Mix well; put on 
a slow fire until it begins to boil. Then let it boil hard for 
five minutes. Just before taking it off beat in a few 
marshmallows. After taking it off, add 1 teaspoonful of 
vanilla and beat until it begins to cream. Pour into but- 
tered pans and cut into squares. 


SALEM CHOCOLATE FUDGE. 


Heat 2 cups sugar and 2 cup of milk to boiling point, 
add 2 squares of chocolate and stir constantly until choco- 
late is melted. Boil eight minutes, add 3 level teaspoon- 
fuls butter and boil seven minutes, remove from the fire, 
add 1 teaspoonful of vanilla and beat until the mixture is 
creamy. Pour into buttered pans, cool slightly, then mark 
in squares. 

CREAM WALNUTS. 


One pound of white sugar, 4 teacup of water; put on the 
range and boil until it threads—that is, until it falls from 
the spoon in threads—flavor well with vanilla, remove 
from the fire and stir until white and creamy. When cool 
enough to handle, roll into balls, press walnut halves into 
the sides, and drop into granulated sugar, shaking vio- 
lently for a second or two. 


66 WOMAN’S CLUB COOK BOOK. 


MOLASSES CANDY. 

Recipe No. 1—One pint of molasses, 6 tablespoonfuls 
of white sugar, boil until it becomes so thick that you can 
searcely stir it. Then put in 4 teaspoonful of soda and 
quickly stir it until it gets light and frothy. Pouronabut- 
tered dish and let stand for a few minutes in a cool place. 

Recipe No. 2—One cupful of New Orleans molasses, 
1 cupful granulated sugar, 1 dessertspoonful of butter, 1 
teaspoonful of baking soda. Put the molasses and sugar 
on to cook together. When it boils add the butter and 
vinegar, and when it will harden when dropped in cold 
water, add soda and any flavoring desired. Stir briskly 
and pour on buttered plates to cool. Then pull until white. 


MOLASSES NUT CANDY. 

Boil 2 cupfuls of molasses, 1 cupful of granulated 
sugar, 1 tablespoonful of vinegar and 4 teaspoonful of but- 
ter until the syrup is brittle when dropped into cold water. 
Add 1 saltspoonful of baking powder, and as soon as the 
frothing ceases, turn in a cupful of nut meats. Pour into 
buttered shallow tins or platters. Break the candy when 
it is cold. 

OLD FASHIONED MOLASSES CANDY. 

1 gallon molasses, 1 pint of water. Boil moderately 
in a vessel holding not less than 8 gallons. Stir briskly 
all the time. When it gets to a pudding like consistency 
test it in water. If it gives a decided crackle and does 
not stick to the teeth, it’s done. Just before removing 
from fire stir in $ lb. butter. Turn out on greased plates 
and cool as quickly as possible. Pull until stiff, flavoring 
during this process with lemon or vanilla. 

CREAM PEPPERMINT DROPS. : 

1 cup granulated sugar, 3 tablespoons water. Boil 
until it strings or ropes. Remove from fire and add 5 
drops of oil of peppermint. Beat until cool enough to 
drop. Double this quantity makes about 41b. Color to 
suit taste with vegetable coloring. Oil of wintergreen 
may be used instead of peppermint. 


WOMAN’S CLUB COOK BOOK. 67 


MINT TABLETS. 


2 cupfuls of sugar, 2 of a cupful of water and as much 
cream of tartar as can be lifted on the end of a case knife 
are boiled together until the syrup forms a soft ball, when 
it is dropped into water. 3 drops of oil of peppermint are 
then added and the syrup is stirred untilit grains. While 
it will still run from the spoon it is turned into tiny but- 
tered patty tins. 


CHOCOLATE ALMONDS. 


Select good Jordan almonds and blanch by pouring 
boiling water over them. Let them stand covered for ten 
minutes, until the skins of the meats will slip off readily 
when rubbed between the thumb and forefinger. Dry 
these blanched nuts with a coarse towel, so as to absorb 
any moisture. Break some sweet chocolate into small 
pieces, put into a bowl and stand over the fire in a pan of 
boiling water until melted. Flavor witha few drops of 
vanilla or a tiny bit of cinnamon. Take a darning needle 
or hat pin and scour thoroughly with Sapolio or bath brick, 
then put a blanched nut on the point and dip into the 
melted chocolate. When coated all over, lay on a piece 
of oiled paper to cool and harden. When the chocolate is 
firm the meats may be again taken up with a pin and re- 
dipped in the chocolate if you wish them thickly coated. 


CHOCOLATE MARSHMALLOWS. 

Take some ordinary marshmallows and wipe free from 
corn starch. Cut into halves, dip in the melted chocolate, 
then set away to harden. 

CHOCOLATE LOZENGES. 

Put 2 cupfuls of sugar, 1 cupful of water and 1 tea- 
spoonful of lemon juice into a saucepan; stir until the 
sugar is melted and boil until the syrup forms a sticky 
ball when dropped into cold water. Take from the fire, 
and when cool stir until the mixture is white and hard; 
add + of a pound. of melted chocolate, 1 teaspoonful of 
vanilla and 2 tablespoonfuls of water. Stand the pan 


68 WOMAN’S CLUB COOK BOOK. 


in another pan partly filled with hot water and stir con- 
tinuously until the mixture is soft and smooth; add water, 
a teaspoonful at a time, if the mixture will not pour. 
Pour on greased tins or oiled paper, or in greased patty- 
pans. It will harden quickly. 

NOUGAT. 

Blanch and cut in halves one-half pound of almonds, 
lay them on paper and place in an open oven to dry. Melt 
half a pound of sugar in a double boiler without adding 
water. Stir the sugar constantly until it boils, then 
remove it from the fire and stir in the almonds. Butter 
and warm shallow pans. Pour the mixture into them and 
cut in squares while warm. When cold wrap in waxed 
paper. 

FRUIT NOUGAT. 

Cut dates, figs and raisins and some candied fruits if 
they are wanted, into bits and arrange them in alternate 
layers ina buttered shallow pan. Put 2 cupfuls of granu- 
lated sugar into a pan over a quick fire, and stir until it is 
melted. Turn this over the fruits very slowly and evenly, 
using only enough to hold them together. Before the 
mixture is cold, cut it into small bars. Nut nougat may 
be made in the same way. 


NAMELESS CONFECTION. 

Two cupfuls each of brown sugar and pecan meats. 
Bring the sugar, with cream enough to keep it from 
burning, to a boil and add a tablespoonful of vinegar. 
Boil until the syrup spins a very light thread. Then turn 
in the nuts and stir untilit grains. Drop by teaspoonfuls 
on a buttered tin or waxed paper. 

ITALIAN FUDGE. 

That is what a family that passed a recent winter in 
Florence, Italy, facetiously call the confection which they 
learned there to make. A cupful of honey, a pound of 
chopped almonds, half the quantity of chopped pecans, 
a saltspoonful of powdered cinnamon and a quarter of a 
pound of chocolate are boiled until the mixture is thick. 


WOMAN’S CLUB COOK BOOK. 69 


It is then turned into a buttered tin. When it is cool it is 
rolled into a sheet on a board sprinkled with powdered 
sugar, and is cut into blocks. The blocks are set in the 
oyen for a short time to dry. 


TURKISH DELIGHT FOR NEW YEAR’S. 

Break an ounce sheet of gelatine into pieces and soak 
for two hours ina half cup cold water. Makea syrup of 
2 cupfuls granulated sugar and 4 cupful of cold water, 
When it boils add the gelatine and cook steadily twenty 
minutes. Flavor with the juice and grated yellow rind of 
1 lemon and 1 orange. Have ready a square tin, wet 
with cold water. Turn in the candy until it is one-half 
inch in depth and set ina cool place. As soon as it has 
jellied, cut in inch squares and roll in confectioner’s 
sugar. A few chopped almonds or pistache nuts make a 
pleasing addition, and a few drops essence of rose makes 
it more strictly Turkish. 


FRUIT ROLL. 

For a New Year’s candy, clean 4 pound of seeded 
raisins; cut + of a pound of figs into strips; cut 2 ozs. of 
candied cherries into halves and 1 oz. of candied pine- 
apple into dice. Break 4 cup each of English walnut and 
hickory nut meats into halves; blanch $ pound of almonds 
and toast them in the oven until a delicate brown. Mix 
fruit and nuts. Butter the inside of a granite saucepan, 
add 1 lb. of sugar and 4 of a cup of water, stir until 
creamy; then add 4 of a cup of cream and a piece of butter 
the size of a walnut. Heat gradually to boiling, stirring 
constantly until the sugar is dissolved, then boil without 
stirring until a soft ball is formed in cold water; remove 
at once from the fire, stand in a pan of cold water and 
when lukewarm beat until creamy. Now stand in a pan 
of boiling water over the fire and stir constantly until 
melted,’ then flavor with vanilla, and add fruit and nuts, 
mixing thoroughly. Mould ina long, thin roll. To shape 
more perfectly, wring a napkin very dry out of hot water, 
placing the roll on this and twist in opposite directions. 


70 WOMAN’S CLUB COOK BOOK. | 


Stand aside a day or longer and when desired for use, cut 
into thin slices. 


MISS B.’s GLACE NUTS. 


1 lb. granulated sugar, 4 pint water, 1 pinch of cream 
of tartar. Stir ingredients well together before setting 
on the fire. After it comes to a boil, boil about 15 minutes 
over a brisk fire without stirring, being careful not to let 
it burn. Boil until the syrup turns brittle in cold water. 
Have each nut pierced with a toothpick ready to dip in the 
syrup. Remove pot from the fire, dip one nut at a time, 
working quickly and set them an inch apart on a marble 
slab greased with olive oil. Remove toothpicks carefully 
while nuts are cooling. When nuts are thoroughly cold 
take up with a flat knife and set away in a dry place. Be 
sure to select a clear, dry day or the glace will not be a 
success. Cherries, dates, raisins, etc., can be used instead 
of nuts. 


HICKORY NUT CANDY. 


To 1 cup of hickory nuts, or any other nut preferred, 
take 2 cups of sugar, a few drops of vinegar, 3 table- 
spoonfuls of water, + lb. butter. Let this mixture come 
to a boil, then put in the nuts and cook 15 minutes, stir- 
ring all the time. Pour in greased dishes and block in 
squares. If the nuts seem very oily use less butter, 


GRILLED ALMONDS. 


Blanch a cupful of almonds, dry thoroughly; boil 1 
cupful of sugar and ¢ cupfulof water, until it threads; then 
throw in the almonds; then let them fry, as it were, in 
this syrup, stirring occasionally. They will turn a faint 
yellow brown before the sugar changes color; do not wait 
an instant, once this change of color begins, or they will 
lose flavor. Remove them from the fire and stir them 
until the syrup has turned back to sugar and clings irregu- 
larly to the nuts. These are grilled almonds and you will 
find them delicious to alternate at dinner with the salted 
almonds, now so much used. 


WOMAN’S CLUB COOK BOOK. 71 


SUGARED PEANUTS. 

_ Shake blanched nut meats over the fire in a little 
butter until they are well coated. Then sprinkle them 
with fine sugar and let them dry. Some persons roll the 
peanuts in the beaten white of an egg and then in sugar. 
They will need at least a day in which to dry. 


PEANUT BRITTLE. 

1 coffee cupful of sugar. Put in frying panand shake 
vigorously over hot fire until sugar is dissolved, add $ cup- 
ful of chopped peanuts, shaking briskly. Be careful not 
to burn peanuts. 


POPCORN BALLS. 
Boil 1 pint of extracted honey in a frying pan until 
very thick, then stir in freshly popped corn, and when 
cool form into balls, and when dry wrap in paraffine paper. 


HONEY CANDY. 

One pint of white sugar, water enough to dissolve it, 
and four tablespoonfuls of honey. Boil until it becomes 
brittle on being dropped into cold water. Pull when 
cooling. 

BUTTERSCOTCH. 

Boil 1 cupful molasses, 4 cupful of sugar, 4 cupful of 
butter and 4 cupful of water, until a bit dropped into cold 
water is brittle. Turn into shallow buttered pans. This 
will have to be broken, not cut. 


MARSHMALLOWS. 

After soaking 4 ozs. of powdered gum arabic in 1 cup 
of cold water for 2 hours, put it into a double boiler, 
having cold water in the outer vessel, and allow it to come 
to the scalding point. When the gum is dissolved, strain 
it through cheese-cloth and return it to the boiler with 13 
cups of confectioner’s sugar. Stir continuously until the 
mixture is white and stiff. Remove from the fire, heat 
for 1 minute, flavor with 4 teaspoonful of vanilla and beat 
again. Turn out into tins floured with cornstarch and 
mark into squares when cool. Mix together three parts 


72 WOMAN’S CLUB COOK BOOK. 


of cornstarch with one part of confectioner’s sugar and 
roll the squares in it. These may be kept for some length 
of time if packed in a tin or pasteboard box lined with 
oiled paper. 

MAPLE CREAM CANDY. 

Boil together 1 cupful of thick, sweet cream and 3 
cupfuls of grated maple sugar. When a few drops of the 
syrup dropped into cold water will harden take it from the 
fire and beat with a fork until it has the consistency of 
thick cream. Pour into buttered tins and mark into 
squares when cool. 


COCOANUT CREAM CANDY. 

% pint of milk, 3 cups sugar, 1 cup cocoanut, 1 spoon- 
ful butter, 2 teaspoonfuls vanilla. Boil slowly till stiff; 
stir constantly. When done it will be light brown. Pour 
in buttered pans. 


CHEESE 


‘“Bachelor’s fare: bread and cheese and kisses.’’ 





MELTED CHEESE. 

Prepare by grating 1 pound of cheese into a sauce- 
pan adding a teaspoonful of salt, a teaspoonful of 
Worcestershire sauce, a dash of pepper and a half cupful 
of water. Have ready a hot platter covered with slices 
of toasted bread. Stir the cheese mixture until thorough- 
‘ly melted. Pour over the toast and serve at once. 


CHEESE FONDUE. 

Grate or chop fine 1 pound of soft American cheese. 
Beat 4eggs. Adda 4cupful of milk or water to the 
cheese and a level teaspoonful of salt anda dash of red 
pepper. Stand over the fire, heat gently, stirring all the 
while; when the cheese begins to melt, beat rapidly. 
Pour at once over slices of toasted bread in a heated dish 
and serve as quickly as possible. 


GOLDEN BUCK. 

Grate or chop 1 pound of Welsh rarebit cheese and 
put into a saucepan with a level teaspoonful salt, a tea- 
spoonful of Worcestershire sauce, a teaspoonful grated 
horse-radish, a dash of cayenne, a gill of water or milk, 
and stir over the fire constantly until you have a smooth, 
creamy mass. While you are making this have some one 
poach the eggs. Arrange neatly on the platter squares of 
toasted bread, pour over a small amount of the melted 
cheese and quickly cap each one witha poached egg. 
Dust lightly with salt and pepper, and send at once to the 
table. 

WELSH RAREBIT. 

Welsh rarebit may be made by grating or chopping 1 
pound of cheese. Put into a saucepan six tablespoonfuls 
of water or ginger ale, or, if you prefer it, cider; add the 


74 WOMAN’S CLUB COOK BOOK. 


cheese, a level teaspoonful of salt, a dash of cayenne, a 
teaspoonful of onion juice, and rub the spoon which you 
are using with a clove or garlic. Stand the saucepan over 
the fire and stir constantly until it becomes a smooth, 
creamy mass. Pour at once on pieces of toast placed on a 
hot platter, and serve. 

RALSTON CHEESE SOUFFLE. 

One-fourth cup Ralston Health Food, 3 eggs, 4 cup 
grated cheese, 1 cup milk, 1 tablespoon butter, 4 teaspoon 
mustard, cayenne pepper and salt to taste. Cook Ralston 
and milk 5 minutes; add butter, yolks of eggs, mustard, 
salt, cayenne and cheese. Then fold in carefully the 
beaten whites of eggs. Pour in a greased baking dish 
and bake in a quick oven 30 minutes. 

CHEESE SOUFFLE. 

Seald 1 cup of milk, pour it over 1 cup of stale bread 
crumbs, add i lb. cheese, grated; add 4 tablespoonful but- 
ter and the beaten yolks of 3eggs; cut and fold in the 
whites of the eggs; add 4 teaspoonful salt, turn into a but- 
tered baking dish and bake 20 minutes. Serve immediately. 
A nice dish for tea. 


CHEESE RAMAKINS. 

Put 2 ounces of stale, not dry bread, into 1 gill of 
milk. Stir over the fire until smooth and hot. Take from 
the fire. Add the yolks of 2 eggs, a tablespvonful of 
butter, two tablespoonfuls of ordinary cheese, grated, 2 
tablespoonfuls of Parmesan or sapsago, 4 a teaspoonful of 
salt and a dash of red pepper. Fold in the well-beaten 
whites of 3 eggs and_ fill into small paper cases or 
individual moulds. Bake in a quick oven for 5 or 6 
minutes. 

CHEESE CUPS. 

Cheese cups are made by moistening 4 tablespoon- 
fuls of flour with a little cold milk, adding 4a pint of hot 
milk and stirring this over the fire until it is smooth and 
thick. Take from the fire. Add 6 tablespoonfuls of 
ordinary cheese grated, 4 a teaspoonful of salt and a dash 


WOMAN’S CLUB COOK BOOK. 75 


of pepper. Add the yolks of 4 eggs and stir over the 
fire for a moment, then fold in the well beaten whites of 
the eggs. Fill into greased custard cups, stand in a 
baking-pan filled with boiling water and bake for 15 
minutes. Serve hot. 


CHEESE PUDDING. 

Cheese pudding is made by placing 2 slices of 
toasted bread in the bottom of a baking-dish, then a layer 
of grated cheese an inch thick, another of toast, then 
cheese, then toast. Pourover this 4a pint of milk and 
bake in a quick oven for thirty minutes. Serve at once. 


CHEESE OMELET. 
Mix 2 cups of grated cheese, 4 cup of sweet milk, 
butter size walnut, and 2 eggs; beat eggs very light; 
bake in baking dish; salt and pepper to taste. 


CHEESE PUFFS 
Are made from the puff paste rolled out very thin, 
spread with acup of very tasty grated cheese, Parme- 
san being oftenest used, folded over, rolled again, and 
cut in pieces about an inch wide and four inches long. 
These are laid on a baking tin, brushed with white of egg, 
and baked till a delicate brown. 


CHEESE NUTS. 

Either almonds or English walnuts may be used; if 
the former, they should be blanched and slightly toasted. 
Place layers of chopped nuts in the pan, alternately with 
layers of grated cheese and grated bread crumbs; season 
with butter, salt and pepper; soften with boiling water, 
and bake twenty minutes. The boiling water melts the 
cheese more readily than milk. This dish is delicious 
served with toasted crackers and hot coffee. 


CHEESE DISHES TO SERVE WITH SALAD. 
Deviled crackers are exceedingly nice to serve with 
salads. Cover the top of the crackers with finely grated 
cheese, using a mixture of plain and Parmesan. Put in 
the centre of each cracker a teaspoonful of tomato ketchup 


76 WOMAN’S CLUB COOK BOOK. 


and a dusting of salt and pepper. Place in a baking-dish, 
in a quick oven, until the cheese is melted and the crack- 
erscrisp. The crackers should be served hot. 


CHEESE CRISPS TO EAT WITH SALAD. 
Butter salted wafers, ever so lightly, then spread with 
a mixture of grated cheese, a speck of mustard anda dash 
of tobasco sauce; toast in the oven and serve hot. 


CHEESE SANDWICHES. 

For cheese sandwiches use soft grated cheese or thin 
slices of Schweitzer or Camembert, or grated Parmesan 
or sapsago. Cut either brown or white bread thin, butter 
it lightly, put in the cheese, cover with another slice of 
bread, press together and cut into all sorts of fancy 
shapes. 

CHEESE STRAWS. 

Cheese straws, to serve with the salad course, are 
made by mixing $ a cupful of stale, not dry, breadcrumbs ~ 
with 2 tablespoonfuls of jflour. Make a well in the 
centre, into which put the yolk of 1 egg and 6 tablespoon- 
fuls of soft grated cheese. Work the egg and the cheese 
together and sprinkle over them 4 a teaspoonful salt, a 
dash of red pepper, and begin to work in gradually the 
crumbs. If too dry and hard add a tablespoonful of ice 
water. Roll intoavery thin sheet, cut the strips the 
width of a straw and 5 inches long, place on a paper in 
the bottom of a baking-pan and dry in a moderate oven. 


CHEESE STRAWS. _ 

Half pound sifted flour, + lb. butter, + lb. grated 
cheese, salt, mustard, cayenne pepper, just a little; mix 
well together and bind with 2 raw eggs. If toodry, add 
a little water; knead well and roll out to a quarter inch 
thick; cut into strips like straws, 5 inches long. Lay in 
baking-pan and brown delicately. 


CHEESE STRAWS. 
Two eggs, 4 lb. cheese, 2 tablespoons butter, mixed 
together; a little cayenne pepper, a little salt; add enough 


WOMAN’S CLUB COOK BOOK. 77 


flour to make a stiff dough. Roll thin, cut in strips, twist 
them and bake until a golden brown. 


COTTAGE CHEESE. 

‘You will be delighted no longer to be obliged to put 
the pan on the back of the range in making cottage cheese; 
this often makes the cheese tough and tasteless from 
uneven cooking. After the milk has become thick and 
quite firmly set, pass a knife through it, cutting the curd 
into inch, or half-inch squares to release the whey. Then 
pour in slowly and carefully, enough hot water to bring 
the whey a little above blood heat; not hot, for that cooks 
it too much. Move it gently with a spoon to insure even 
warming all through. Fifteen minutes will cook it suffi- 
ciently. Drain off the whey in a colander and press out 
with a spoon any that remains. Salt and butter to your 
liking, then pack away dry and for use, thin it with sour 
cream. 


TO CREAM CHEESE. 

Half pound cream cheese, yolks 3 eggs, 8 tablespoons 
milk; flavor with juice of lemon, cayenne pepper, salt and 
mustard to taste; a teaspoon of Worcestershire sauce. 
Put on ice to harden. 


COOKIES AND SMALL CAKES 


‘‘Some to be tasted, others to be swallowed and some to be chewed 
and digested.’’ 


1-2-3-4 COOKIES. 

One cup butter, 2 cups sugar, 3 cups flour, 4 eggs, 14 tea- 
spoons baking powder, 2 tablespoons warm water. Cream 
butter and sugar; add eggs, not separated, then water. 
Lastly, flour and baking powder sifted together. Add 
flour in rolling. Cut with biscuit cutter 4 inch thick. Do 
not pile together until cold. 


PLAIN COOKIES. 

One-half cup butter, 1 cup sugar, + cup milk, 1 egg, 2 tea- 
spoonfuls baking powder, flour to roll out thin. Cream 
the butter; add sugar, milk, egg beaten lightly, the 
baking powder mixed with 2 cups flour, then enough more 
flour to roll out. Roll a little at a time. Cut out, and bake 
in quick oven (about ten minutes). 


OATMEAL COOKIES. 

Three-quarters cups butter, creamed with1 cup sugar, 2 
well-beaten eggs, # teaspoon of soda, with 2 cups flour, 
half a teaspoon salt, 1 teaspoon cinnamon and nutmeg, 1 
cup of chopped raisins, 2 cups of uncooked oats. This 
must be mixed and pressed into shape, not rolled. Cook 
in a very moderate oven. 


BUD’S COOKIES. 

One cup butter and lard mixed, 2 cups sugar, 3 eggs, 
pinch of salt, 44 cups flour, 4 cup thick sour milk, 1 tea- 
spoon of soda, 4 teaspoon baking powder, 1 teaspoon 
lemon extract. 


SPICE COOKIES. 
One pound brown sugar, 1 pint molasses, 7 eggs—leave 
4 whites for icing, 2 teaspoonfuls ginger, 2 teaspoonfuls 
cloves, 2 teaspoonfuls allspice, 2 teaspoonfuls cinnamon, 


WOMAN’S CLUB COOK BOOK. 19 


2 teaspoonfuls soda, flour enough to roll or drop. Sift 
flour into molasses and beat till light, when foaming add 
eggs and sugar, 4 lb. dates, 4 lb. figs, 4 lb. almonds, 3 lb. 
citron chopped fine. 
FRUIT JUMBLES. 

ihre eggs, 2 cups of sugar, 1 cup butter, beaten toa 
cream; cup milk, 3 cups flour, 3 teaspoonfuls baking 
powder, 1 cup currants, 4 nutmeg; beat all nicely together 
and spread in shallow pans (that have been buttered), 4 
inch thick, and bake; cut in squares while warm. 


LEMON SNAPS. 

One pint lard, 1 pint of sweet milk, 24 cups of sugar, 5 
cents worth of baking ammonia, 5 cents worth of oil of 
lemon, 2 eggs, whites beaten separately, a pinch of salt. 
Roll the ammonia fine and let stand over night in the milk. 
Add enough flour to make dough stiff enough to roll thin. 
Cut and bake in hot oven. 


GASTON GINGER SNAPS. 

Mix 1 cup molasses, 4 cup melted lard or butter, 1 
tablespoonful soda dissolved in 1 tablespoonful hot water, 
2 tablespoonfuls of ginger, enough flour to make a dough; 
reserve enough to roll out. Cut into rounds and bake in 
- a hot oven 12 minutes. 

GINGER SNAPS. 

One egg, 1 cup each of sugar, molasses, lard, 4 cup of 
warm water and 1 tablespoon of soda, ginger and spices. 
Flour to roll real thin. This makes a liberal quantity. 


GRANDMOTHER’S GINGER SNAPS. 

Rub 4 1b. of butter into 2 quarts of flour; add 4 lb. of 
brown sugar, 2 level tablepoonsfuls of ground ginger, and 3 
saltspoonful of cayenne. Moisten this with a pint of 
good New Orleans molasses. Knead and roll thin; cut into 
rounds and bake in a moderate oven. This must be kept 
in a closed tin box in a dry place. 


CHEAP GINGER COOKIES. 
Boil together 1 cup Orleans molasses and 1 heaping 


80 WOMAN’S CLUB COOK BOOK. 


tablespoon of Snowdrift lard. Sift together 3 cups flour, 
1 teaspoon soda, 2 teaspoons ground ginger, and good pinch 
salt. Stir in molasses and lard; work in enough flour to roll 
very, very thin. Bake in moderate oven. This will make 
about 100. If ginger is not liked use cinnamon instead. 
WAFER GINGERBREAD. 

One gill of molasses, 1 oz. ground ginger, 4 lb. brown 
sugar and 2 oz. butter. Mix together and spread ona 
greased tin. When baked turn with a knife and roll like 


wafers. 
TILLMAN GINGER WAFERS. 

One cup butter, 1 cup milk, 2cups brown sugar, 4 cups 
flour. Warm butter and sugar lightly and cream together; 
add milk, ginger and flour. The mixture makes a paste 
like thick cream. Spread a thin coating of butter on the 
baking pan; let get quite cold, then spread on it the paste 
no thicker than a visiting card; bake in a slack oven and 
when done cut in 4 or 5 inch squares. A thimble will 
serve to cut a hole in the corner of each wafer, through 
which a ribbon is run tying together a dozen or so of the 


dainties. 
SHREWSBURY WAFERS. 

Beat 1 egg until light, and add gradually while 
beating constantly, 4 cupful of sugar; then add # 
of a tablespoonful of melted {butter, # of a cupful 
of rolled oats, one-third of a cupful of shredded cocoanut, 
one-third of a teaspoonful of salt, and 4+ of a tea- 
spoonful of vanilla. Drop the mixture by teaspoonfuls 1 
inch apart on athoroughly buttered tin sheet or inverted 
dripping-pan. Spread into circular shapes with a case- 
knife first dipped in cold water. Bake ina moderate oven 
until delicately browned. Remove from the pan while 
warm, using a sharp knife. Arrange on a fancy plate, 
covered with a doily. 


LEXINGTON WAFERS. 
One cup sweet milk, 1 cup of flour not quite so full as 


milk, 1 teaspoonful of butter anda pinch of salt, put a 
small spoonful on the iron. 


WOMAN’S CLUB COOK BOOK. 81 


SWEET WAFERS. 

One tablespoonful of butter, 1 cup of sugar, 1 egg 
creamed together; add 1 cup of milk, 1 pint of flour. 
Flavor with vanilla. Have a very thin batter, if neces- 
sary add a little butter. Bake in wafer irons, and curl on 
a knife just as you take fromthe iron. Then sprinkle 
with pulverized sugar. 


SWEET WAFERS. 
One pint of flour, 1 teacup sugar, 3 eggs, 1 tablespoon- 
ful of butter, and flavoring. Make batter as for cake and 
bake in wafer irons. 


PLAIN WAFERS. 


One tablespoon butter, little salt, 1 pint flour. Make a 
very thin batter using water. Bake in wafer irons. 


OLD FASHIONED SCOTCH CAKE. 

Mix thoroughly with the hands $ lb. butter, + lb. lard, 
+ 1lb. sugar; add salt and 1 lb. of sifted flour, using only 
the hands. When all are well blended put in a baking 
pan and pat down until about 4 inch thick. Bake in a 
moderate oven until the cake is a delicate brown. Remove 
from fire and let it stand a few minutes. Then cut into 
squares and turn the pan upside down. The cakes are 
very rich and slightly crisp. 


CHARLESTON SCOTCH CAKE. 


One lb. brown sugar, ¢ lb. butter, 1 Ib. flour, 4 teaspoon 
cloves (ground). Mix sugar and butter to a cream, add 
cloves. Gradually stir in flour leaving out sufficient to 
flour the board. Pat out to ¢ inch thickness on biscuit pan. 
Bake in hot oven for 15 minutes. Cool moderately, cut in 
squares and remove before it gets cold. In cold weather 
add 1 teaspoonful of warm water or molasses. 


SCOTCH CAKES. 
One cup sugar, 1 cup|butter, 2 cups flour. Rub butter 
and sugar together, then ‘add a little flour. Cut witha 
tumbler and bake in thin sheets. 


82 WOMAN’S CLUB COOK BOOK. 


TEA CAKES. 
Two lbs. of flour, 1lb. of sugar, # 1b. of butter, 2 eggs, 
2 teaspoonsful of cream tartar, sifted in the flour, 2 tea- 
spoonsful of soda dissolved in the juiceof llemon. Take 
the whites of 2 eggs and put in a saucer (do not beat 
them) also have another saucer full of sugar, then as you 
cut them dip first in egg and then in sugar. Bake in a 
quick oven. 
TEA CAKES. 

Three eggs, 4 lb. butter, 4 lb. sugar, 1 teaspoon baking 
powder, lemon flavoring, flour enough to roll. Cut with 
biscuit cutter. 

ENGLISH TEA CAKES. 
Sift 1 quart of flour with 2 teaspoons baking powder, 
4 teaspoon of salt, and 1 tablespoon of sugar; cut in 1 cup 
of butter and mix to a soft dough with ice cold milk. 
Handle the rolls as little as possible; do not allow them to 
touch, and bake in a very hot oven for ten minutes. 


LINCOLN BUTTER CAKES. 

One lb. butter, 1 lb. brown sugar, 1 lb. flour, 2 eggs, 1 oz. 
cloves (ground), 1 oz. cinnamon (ground), 1 nutmeg 
(grated), 1 wineglass of brandy, % lb. citron cut in small 
pieces. Cream butter, add sugar, then eggs, spices and 
brandy. Make dough with part of the flour, use rest gradu- 
ally and for flouring the board. Roll out to 4inch thickness, 
cut out. with a biscuit cutter, put a piece of citron on top 
of each cake and bake in a slow oven until brown. Keep 
cakes apart until cold. 

TRIFLES. 
Yolks of 2 eggs beaten with a pinch of salt. Mix in 
flour to a stiff dough, roll as thin as paper, cut in squares 
and fry in hot lard. Sprinkle with powdered sugar. 


VICTORIAS. 

To the whites of 7 eggs add a pinch of salt and whip 
until stiff and dry. Stir lightly into this 10 ounces by 
weight of sifted powdered sugar, 1 teaspoonful of vanilla 
and 8 ounces of pastry flour sifted twice. Turn into a 


WOMAN’S CLUB COOK BOOK. 83 


pastry bag and press out on slightly buttered pans in the 
shape of tiny lady fingers. Set aside for three hours in a 
cold place then bake ina moderate oven. Remove at once 
from the pans. 


CURD CHEESE CAKES. 


Take a cup of sour milk curd from which the whey 
has been carefully drained. Beat with it, 2 eggs, 1 pint 
of milk, a bit of salt, 4 cup of currants, a pinch of grated 
nutmeg, and 2 tablespoonfuls of sugar. Mix well. Line 
tart tins or patty pans with puff paste rolled out thinly. 
Fill with the mixture and bake in a hot oven till nicely 
browned. 

PECAN STICKS. 

Dip 4 cupful of pecan meats into hot water for 2 or 3 
seconds, drain, and when cool enough to handle, brush 
with a clean stiff-bristled vegetable brush to remove the 
bitter skin. Chop and add with the flour to the following 
batter: without separating whites and yolks, beat 2 
eggs very light, adding gradually 4 cup of sugar, 1 table- 
spoonful of melted butter and 4 cupful of sifted flour. 
Bake in a quick oven in buttered pans such as are used for 
lady-fingers, being careful to put but a small portion of 
the batter into each section, as the cakes should be very 
very thin when baked. 

GERMAN CHRISTMAS CAKES. 

No tree among the German little folks is complete 
without many different little cakes or “‘kuchlein.’’ The 
baking of these delicious cakes for the Christmas tree is 
begun weeks before Christmas and seems a custom that 
almost wholly belongs to Germany. They arenot difficult 
to make, as the following recipes prove: 

ZUCKER-KUCHLEIN (LITTLE SUGAR CAKES). 

Three whole eggs, 14 cupfuls of powdered sugar, 13 cup- 
fuls of flour. Beat the eggs and sugar together until very 
light. Sift in the flour slowly, stirring all the time. But- 
ter a large, flat pan and drop on it, with liberal spaces 


84 WOMAN’S CLUB COOK BOOK. 


between, heaping half-teaspoonfuls of the mixture. These 
bits will bake round. Bake in a moderate oven about ten 
or fifteen minutes. 


MANDEL-KUCHLEIN (ALMOND CAKE). 


One-half lb. of powdered sugar, 4 lb. almonds (blanched), 
4 eggs, 1 piece of citron, ground cinnamon and cloves to 
taste, 1 teaspoonful of soda, flour to make dough soft 
enough to roll. Beat the eggs and sugar together as light 
as possible. Add spices, almonds, and citron, chopped 
very fine. Put soda in dry with the flour. Mix thorougaly 
together. The dough should be stiff enough not to stick 
to the board. Roll out about 4+ inch thick, cut in fancy 
animal shapes and bake in hot oven. 


PFEFFERNUSSE (PEPPER-NUTs). 


One pound flour, 1 pound sugar, 4 eggs, 2 ounces candied 
lemon peel, 1 nutmeg, 1 tablespoonful of cinnamon, ground, 
1 teaspoonful cloves, ground, 1 teaspoonful of baking 
powder. Beat eggs and sugar together. Add baking 
powder and the spices and whip thoroughly. Add the 
flour and knead together on board. Shape into small balls 
and bake in a slow oven on buttered tins. 


SPRINGERLE. 


One pound powdered sugar, 4 eggs, 1 grated lemon peel, 
1 pound of flour. Beat the eggs and sugar together until 
feathery. Add the grated lemon peel and flour, sifted. 
Mix all together and roll out on board until only one-eighth 
of an inchthick. Havesmall square wooden forms. (These 
forms have designs of swans, etc., stamped upon them.) 
Cut the dough into squares, dust the forms with flour and 
put the dough-squares into them to permit the design to 
become imprinted on them. Remove them from the forms 
carefully and lay on clean cloth on a table for 12 hours (or 
over night) to dry. Then lay them on buttered tins which 
have been strewn with anise-seed. Bake in moderate 
oven until about the color of a soda cracker. 


WOMAN’S CLUB COOK BOOK. 85 


CHOCOLADEN PLATZCHEN (LITTLE CHOCOLATE 
CAKES). 

Heaping 6 ounces of powdered sugar, + of a pound of 
grated sweet chocolate, 2 ounces of flour, sifted and dry, 
whites of 4eggs. Beat the eggs as stiff as possible. Add 
the other ingredients rapidly. Drop from a teaspoon on 
to a well-buttered tin and bake in a moderate oven. 


ANIS-KUCKLEIN OR ANIS-PLATZE (ANISE-SEED 
CAKES). 

One pound of powdered sugar, 7 whole eggs, 1 pound 
of fine, dry flour, 1 oz. of anise-seed. Beat the sugar and 
eggs until they are as light as they can possibly be made. 
The entire success of these cakes depends on this thorough 
beating. The flour should be perfectly dry; to insure this, 
it is well to warm it. Stir the flour and anise-seed into 
the egg mixture and mix all thoroughly together. Take 
a teaspoonful of the dough and drop on a buttered tin. 
These lumps of dough should be about the size of a walnut 
and should have liberal spaces between them on the tin. 
When dropped on the tin, take the forefinger and quickly 
shape the dough round. Set them in a warm place for 
several hours until the surface of the cakes is smooth and 
quite dry. Bake in very moderate oven until golden 
brown. 

EDEN KUCHLEIN (PARADISE-CAKES). 

Two eggs, 1 cupful of sugar, + pound of almonds, + pound 
of chopped citron, + pound of chopped candied lemon peel, 
2 tablespoonfuls of strained honey, 4 teaspoonful of baking 
powder, 2 cupfuls of flour. Beat the eggs until very 
light and add the sugar; mix thoroughly. Pound the 
almonds to a paste after blanching them. Add them and 
the citron and lemon-peel, chopped fine, to the egg mix- 
ture. Then stir in the honey slowly and add the flour and 
baking powder sifted together. Bake in moderate oven. 


COCOSNUSS-KUCHLEIN (LITTLE COCOANUT CAKES). 
One cocoanut, powdered sugar, white of legg. Grate 


86 WOMAN’S CLUB COOK BOOK. 


the cocoanut and weigh it. Take 4 its weight of the 
powdered sugar. Beat the egg to a stiff froth and mix 
all thoroughly together. Drop on buttered tins and bake 
in a hot oven for 15 minutes. 

NUSS-KUCHLEIN (NutT-CAKEs). 

Whites of 3 eggs, 1 pound of powdered sugar, 1 table- 
spoonful of flour, 1 teaspoonful of cornstarch, 1 pint of 
nuts—hickory nuts, or any kind—chopped fine. Beat the 
eges to a stiff froth, add gradually the sugar, flour and 
cornstarch. Mix well and then add the nuts. Drop in 
spoonfuls on a buttered paper in a pan and bake in a 
moderate oven until a light brown. 


DESSERTS 





‘‘An ’t please, your Honour,’’ quoth the Peasant, 
‘‘This same dessert is very pleasant.’’ 


FRUIT CREAM. 


One qt. thick cream, 1 can sliced pineapple, 2 lbs. 
malaga grapes, whites of 3 eggs, lcup of sugar, 1 tea- 
spoonful of vanilla. Whip the cream until very stiff, also 
the whites of the eggs and mix. Sweeten and flavor. 
Half fill asaucer with the cream into which the malaga 
grapes have been chopped; place on this a slice of pine- 
apple; heap upon this more cream. This makes a pretty 
and palatable dish. 


FRUIT SARABANDE. 


Half box gelatine, 4 pint of cold water, 4 pint of boil- 
ing water, 14 cups powdered sugar, 20 almonds, 2 lemons, 
4 figs, 1 banana, 6 dates, 1 orange. Soak gelatine in cold 
water until soft, then dissolve in boiling water, add juice 
of lemons and sugar, let this stand until cool; when nearly 
thick, stir in banana cut thin, figs, dates, and orange all 
cut in small pieces; blanch almonds and chop nuts not too 
fine. Serve with whipped cream flavored with vanilla. 


APPLE PORCUPINE. 


Pare and core six apples; sweeten to taste and bake, 
using a little more water than usual. When tender remove 
to a platter and place in oval shape. Cook juice until it 
stiffens readily, then pour it over the apples, having 
flavored it with vanilla. When cold and stiff, stick over 
the apples, the back of the porcupine, blanched almonds 
(slightly browned), split and once divided. These are 
poreupine bristles and should stand up well; over this 
scatter, generously, shredded cocoanut; and over this the 
whites of 2 eggs beaten to a stiff froth, with 2 spoonfuls 


88 WOMAN’S CLUB COOK BOOK. 


powdered sugar. Have the surface rough, not hiding 
bristles, and brown all delicately in the oven. 


APPLE SNOW. 
Pare and core 6 good-sized apples and steam them in 
2 tablespoonfuls of water with a little lemon peel until 
quite soft. Add pound of finely sifted sugar, let cool, 
and whip in whites of 2 fresh eggs. Beat well without 
stopping to a stiff snow, and serve in custard glasses. 


WITCH APPLES. 

Bake large apples, from which the core has been 
removed, until soft, but not long enough to burst the skin. 
It is better to prepare half a dozen extra ones for emer- 
gency. When cooked, insert a marshmallow into the core 
space, put a cube or two of sugar on top and a few Mara- 
chino cherries, and when ready to serve turn over each a 
tablespoonful of brandy and light just as the table is 
reached. The brandy will burn with a ghostly blue flame 
and melt the sugar and marshmallows. Whipped cream 
served in a bowl is a favorite addition to the dish. 


TAPIOCA DRESSING FOR APPLES. 

Peel 4 apples and fill with sugar, bake until they 
burst; soak 4 cup of pulverized tapioca (while the apples 
cook), then sweeten to taste and pour over the baked 
apples. — 

PRUNE WHIP. . 

One pound prunes, 1 cup sugar, whites of 4 eggs, + 
teaspoonful salt, same of soda. Soak prunes over night 
in just enough water to cover them. In the morning 
stone and boil in the water in which they were soaked 
until they form a thick paste, adding the sugar. When 
cool, mix thoroughly, with the whites of eggs beaten to a 
stiff froth, adding soda and salt; put in pudding dish and 
bake fifteen minutes, or until brown, inslow oven. Serve 
cold with whipped cream. 


PEACHES AND CREAM. 
Peel large, very cold peaches, cut them in two, lay 


WOMAN’S CLUB COOK BOOK. 89 


each half hole side up on a round piece of sponge cake. 
Mix into whipped and sweetened cream some finely 
minced almonds and pecans and cover each peach with a 
spoonful of this and garnish, if you have them, with can- 


died cherries. 
PEACH FOAM. 


Pare and mash to a pulp required amount of peaches. 
Whip 3a pint of cream, add 1 cup pulverized sugar. 
Arrange peaches in glass dish, cover with the cream and 
set on the ice to chill. Strew chopped almonds over top 
of cream before serving. 


PECHES MERVEILLES. 

Take some cold boiled rice and sweeten it with pow- 
dered sugar; mix a little cream with it. Open a can of 
peaches (previously placed on ice) and fill half a peach 
with the rice. Cover with another half peach and mask 
the whole with whipped cream sweetened. Serve with 


sweet wafers. 
ORANGE DELIGHT. 


Peel and remove the white skin from navel oranges. 
Separate the sections, dip each one in pink confectioner’s 
sugar. Lay a border of split lady fingers in a glass plate, 
place the sections of orange in the centre, dust with more 
pink sugar and serve. 


ORANGE FLOAT. 

One quart boiling water, 1 cup of sugar, 4 tablespoons 
of corn starch; cook fifteen minutes. Take off, add juice 
of 2lemons. Set aside, and when cool pour over it 3 or 4 
oranges, either sliced or pulp taken out and sprinkled 
with sugar. Whipped cream on top is quite an addition. 


SPANISH CREAM. 

One-half box gelatine, dissolved in 1 pint of milk fif- 
teen minutes before cooking; yolks of 3 eggs, 4 table- 
spoonfuls sugar, beaten and stirred into milk. Set the 
kettle into a pan of hot water and stir till it begins to 
thicken. Beat the whites to a stiff froth and stir in when 
taken from the fire. Flour and turn into moulds. 


90 WOMAN’S CLUB COOK BOOK. 


CHARLOTTE RUSSE. 


~ 


Half package Knox’s gelatine, i qt. rich cream, 
whites of 4 eggs, 1 teacup of granulated sugar, 1 wine- 
glass of sherry, or any other wine. Dissolve the gela- 
tine in 4 pint cold water; whip the cream until very stiff, 
likewise the whites of the eggs. Mix and slowly stir in 
the sugar, then gradually add the dissolve gelatine, whip- 
ping the whole vigorously with an egg.beater. It is best 
to do this mixing in a large ham-platter. If a color is 
desired, part of the mixture can be removed and the col- 
oring stirred in, or it may be added to the whole. Place 
as quickly as possible into molds, before congelation com- 
mences. If the weather is cold this congeals perfectly in 
a very little while. If the weather is warm place in ice- 
box close to the ice. This quantity will serve 8 persons. 


PRINCESS DESSERT. 


One-fourth box gelatine, +lb. sugar, 1 pint cream, 2 
tablespoons ginger, dates, almonds. Soak 4 box gelatine in 
$cup milk until softened, then dissolve over hot water; add to 
it when dissolved } lb. powdered sugar; have ready 1 pint 
of cream, that has been whipped, and mix with it care- 
fully and lightly 2 tablespoons of preserved ginger that 
has been chopped very fine, and 2 tablespoons of the gin- 
ger syrup; chop 4 doz. dates as fine as possible and add to 
the cream, then add strained jelly as it is about to congeal 
and stir until well mixed. Then pour into mould, serve 
in a low flat dish and powder the top with almonds, chop- 
ped very fine, garnish with small flowers or green leaves 
and serve with lady fingers and macaroons. 


TSARINA CREAM. 


One pt. thick cream, 3 tablespoons powdered sugar, 
4 box gelatine, + cup cold water, 4 cup chopped almonds, 
4 tablespoons sherry, 1 teaspoon vanilla. Mode—Whip 
the cream to a solid froth and color a pale green; soak the 
gelatine in the cold water; whensoft stand over hot water 
until dissolved; stir the sugar lightly into the cream; 


WOMAN’S CLUB COOK BOOK. 91 


strain the gelatine and when it thickens add gradually the 
sherry, then the vanilla and almonds. Turn into fancy 
cups for serving. Garnish with angelica. 


. MACAROON CREAM. 

One-fourth box gelatine, + cup cold water, 1 pint 
milk, yolks of 3 eggs, whites of 3eggs, 4 cup sugar, 3 
cup macaroon crumbs, 1 teaspoon vanilla, a few grains 
of salt. Soak < box gelatine in + cup cold water till soft; 
make a boiled custard of 1 pint milk, yolks 3 eggs, 4 cup 
sugar, salt and vanilla; pour while hot over the softened 
gelatine; then add # cup of macaroon crumbs and set away 
to cool. When it begins to congeal, add the whites of 3 
eggs, beaten stiff, and thoroughly mix with the jelly. 
Serve with delicate cakes and wine jelly. 


SNOW CREAM. 

One qt. cream, whites of 3 eggs, 2 glasses sherry 
wine, 2 oz. sugar, peel of 1 lemon. Beat well the whites 
of eggs and add to them the cream. Stir well together 
and add wine, sugar and lemon; whip all together to a 
froth. Remove the peel and serve in a glass dish. 


SNOW CUSTARD. 

Half a package of gelatine, whites of 3 eggs, 14 cups 
of sugar, juice of 1 lemon. Soak the gelatine in a teacup 
of cold water; add 1 pint of boiling water, stir until thor- 
oughly dissolved; add sugar and lemon juice; strain ina 
large dish and set aside to cool. When it commences to 
congeal, whip into it the well beaten whites, and beat until 
it becomes spongy. Serve with whipped cream. 

PINEAPPLE SNOW. 

Half box gelatine, 1 cup cold water, 1 pint boiling 
pineapple juice, 1 scant cup white sugar, 13 lemons, 1 cup 
shredded pineapple, 1 large cup whipped cream, 2 small 
tablespoons pulverized sugar, 4 lb. candied cherries. Soak 
4 box gelatine in 1 cup cold water until soft; then add 
sugar and boiling pineapple juice and stir until dissolved. 
Next add lemon juice and shredded pineapple; when 


92 WOMAN’S CLUB COOK BOOK. 


nearly cool, pour out in sherbet glasses and set on ice to 
stiffen; when ready to serve, take off of ice and pile whip- 
ped cream, which has been sweetened with pulverized 
sugar, on the pineapple gelatine; then place a candied 
cherry on top of this. 


BOILED CUSTARD. 


Half gallon sweet milk, 4 eggs, 1 cup sugar, 2 table- 
spoons corn starch or flour. Put the milk in a double 
boiler on the stove and bring to boiling heat, saving a tea- 
cupful to thin the yolks of the eggs, which have been well 
beaten with half of the sugar. Add the corn starch (or 
flour) to the yolks and sugar. Pour this gradually into 
the hot milk, stirring constantly. When this thickens or 
seems well cooked, pour it over the whites of the eggs which 
have been beaten to a stiff froth. Beat the remaining half 
cup of sugar in the whites just before the custard is pour- 
ed in, as this prevents it from being lumpy. Stir until it is 
well mixed. Flavor to taste (4 tablespoons rye whiskey 
to each quart of milk is the most delightful). Serve in 
cups, with whipped cream on top. 


QUEEN OF CUSTARDS. 


Beat the yolks of 8 eggs and the whites of 6 to a froth; 
add 8 tablespoonfuls of sugar and beat again; then add 1 
quart of milk and stir all together. Put into a double 
boiler and cook slowly until the custard clings to the 
spoon, stirring all the time. Adda few drops of vanilla 
and pour into a long stemmed glass. Beat the whites of 
2eggstoafroth. Boil 4 a cup of white sugar with 6 
tablespoonfuls of water until it forms a thread, then pour 
over the beaten whites and beat until it is stiff enough to 
spread, then heap high on top of the custards. 


CARAMEL CUSTARDS. 


Early in the day put # of a cupful of granulated sugar 
in a clean frying pan. Stir over a moderate fire, using an 
iron spoon. As it heats the sugar will lump like tapioca, 
then gradually melt to an amber colored syrup; do not let 


WOMAN’S CLUB COOK BOOK. 93 


it become too dark or it will be bitter. Pour a portion of 
this in each small mold, or cup, turning the latter round 
until coated. Fill with a raw custard made with 2 table- 
spoonfuls of vanilla and bake in a very moderate oven. 
Turn out and serve icy cold. 


LEMON SPONGE. 


Juice of 2 lemons, 1 cup of sugar, 1 cup of water, 2 
level tablespoons of flour. Taste; if not acid enough, add 
another lemon, as some lemons are juicier than others. 
Boil until thick. When cold, add the beaten whites of 2 
eggs; use yolks of eggs for custard and pour over the 
sponge. Oranges can be used in place of lemons if desired. 
This quantity serves six. 


ALMOND CHARLOTTE. 

Take a sponge cake baked several days, crumble it up 
fine, put a layer of itina glass dish, sprinkle over ita 
very little wine, then add a large handful of chopped 
almonds, then a layer of whipped cream, then a layer of 
cake and so on, until quantity is sufficient, leaving whipped 
cream on top. 


SHREDED WHEAT BISCUIT WITH STRAWBERRIES. 

Prepare berries as for ordinary serving. Warm biscuit 
in oven before using. Cut or crush oblong cavity in top 
of biscuit to form basket. Fill the cavity with berries 
and serve with cream or milk. Sweeten to taste. Peaches, 
blackberries, raspberries, blueberries, pineapple, bananas, 
and other fruit, fresh or preserved, can be served with 
shredded wheat biscuit in the same way. 


PUFF PASTE. 

Puff paste is used as the foundation for many dain- 
ties. The most expensive kind calls for 1 pound of butter 
and 1 pound of flour, but avery good puff paste is made 
from 1 pound of flour and 2 ounces of butter rubbed in, 
as much cream of tartar as will lie on a quarter; add the 
flour mixed to a smooth, not two stiff paste, with cold 
water. 10 ounces of butter from which the salt has 


- 


94 WOMAN’S CLUB COOK BOOK. 


been squeezed is rolled into the paste, which is first rolled 
out in alarge sheet, covered with little dabs of butter, 
about half of the 10 ounces being spread on, folded over, 
rolled again, the rest of the butter added, and then rolled 
over and over till the butter is thoroughly rolled in. This 
should all be done where it is cool, and when made the 
paste should be laid away for an hour or two until it is 
firm and hard. It forms the foundation for many good 
things. 


COCOANUT BARS 


Are made by rolling out puff paste into a thin sheet. 
This is spread with goodjam or jelly. A second sheet is 
rolled and spread over the jelly. This is sprinkled thickly 
with cocoanut to which a little powdered sugar has been 
added. A third sheet of paste is placed over the cocoanut, 
and the whole is cut into bars. These are baked in a 
moderately hot oven. When hot, they are brushed over 
with a thin pink icing, and sprinkled lightly with finely 
shredded cocoanut. Walnut or almond bars are made by 
substituting these nuts for the cocoanut. 


CREAM PYRAMID 


Is made from narrow bars of puff paste baked and 
piled in pyramid form, each being joined together with a 
bit of icing. The inside of this pyramid is filled with 
whipped cream alone, or with fruit and whipped cream, 
or jelly and whipped cream. The sides of the pyramid 
are decorated with strips of bright-colored jelly. 


LEMON CHEESE CAKES 


Are made from puff paste filled with the following 
mixture: the juice and grated rind of 1 lemon, 1 egg, 1 
tablespoonful of butter, 3 tablespoonfuls of sugar. 
Mix well, and stir over a slow fire till it thickens. It 
should be made before it is wanted and allowed to get 
cool before the tarts are made. It will keep a long time 
in a covered jar. The tins are lined with the paste rolled 
thin, and then a teaspoonful of the mixture is placed in 


WOMAN’S CLUB COOK BOOK. 95 


each, and the tarts baked till nicely browned. Sometimes a 
crust of bread is baked in the center of the tart, removed 
after baking and the middle filled with the lemon cheese 
or curd. 

BANBURY PUFFS 

Are a good substitute for mince pie, and easier to 
make, Puff paste is rolled out thin and cut in about four- 
inch squres. A tablespoonful of the following mixture 
is laid on each square, the corners of which are then 
folded over the paste, brushed with white of egg and the 
puffs baked in a quick oven. The mixture contains 1 
tablespoonful of butter, 2 tablespoonfuls of currants, the 
juice and grated rind of 4 a lemon, 1 tablespoonful of 
sugar and a pinch of nutmeg. 

PEACH PUFFS. 

Roll puff paste out moderately thin, and spread over 
it thin slices of preserved peaches. Over the peaches 
spread a sprinkling of sugar. Cover the peaches with 
another layer of paste aud cut in bars. Brush over with 
white of egg, and sprinkle before baking with chopped 
almonds or walnuts, mixed with granulated sugar. Any 
kind of preserved fruit or jam may be used for these bars. 


FRIED CREAM. 

Seald 1 pint of milk ina double boiler with an inch 
stick of cinnamon. Mix together 1 tablespoonful of flour, 
2 tablespoonfuls of corn starch, 4 cupful sugar, a pinch 
of salt and 2 eggs. Add the milk, stirand cook in 
double: boiler until it is very thick, then cover and cook for 
fifteen minutes. Stirin 1 teaspoonful of vanilla and 1 
teaspoonful of butter and turn into a buttered shallow 
pan. When firm cut in pieces, egg and crumb as for cro- 
quettes; fry brown and serve with powdered sugar or a 
sauce. 

CUPS OF ANGEL’S FOOD WITH ICE CREAM. 

Take an angel’s food cake and cut it into cups and 
fill with a white ice cream, or with whipped cream mixed 
with chopped marshmallows and almonds. 


96 WOMAN’S CLUB COOK BOOK. 


DESSERTS FOR THE CHILDREN. 


Common sense as well as the doctor’s orders should 
make mothers refrain from giving little folks the rich 
desserts served to their elders. On the other hand, a cer- 
tain amount of sweets is good for every child. Sugar 
properly presented is necessary to the health of the sys- 
tem, supplying it with heat and energy. For this reason, 
as well as to round out the child’s chief meal of the day, 
a sweet dessert should be provided. The following will 
prove acceptable, as well as nourishing, when daintily 
served: 

Split square sponge cakes lengthwise and hollow 
out each half. Spread the cavity with stewed prunes, 
freed from their pits, and beaten with a fork into cream. 
Over this put a meringue made of the white of an egg 
beaten stiff with pulverized sugar. Make little peaks in 
the meringue and brown with a salamander or under the 
flame of a gas broiler. Serve on a paper doily. 


SNOW BALLS. 


Boil 2 oz. of rice, 14 pint of milk, a little vanilla 
flavoring and sugar; when the rice is quite soft, put it 
into little cups; turn it out when cold; put custard or 
cream around, and a little jam on top of each. Theselook 
pretty and are nice. 


PRUNE FLOAT. 


Stew 1 pound of nice prunes in water sufficient to 
cover well, and 1 cup sugar. When soft take out to cool 
and remove the stones. Mash very fine. Add the whites 


of 3 unbeaten eggs and beat until very light. Serve with 
cream. 


ORANGE JELLY. 


Dissolve 1 tablespoonful of gelatine in a little warm 
milk. Rub 2 lumps of sugar over the rind of an orange 
until well flavored, then put them into a bowl. Squeeze 
over them the juice of 2 oranges. Add 1 tablespoonful of 


WOMAN’S CLUB COOK BOOK. 97 


sugar and the yolk of 1 egg. Beat well, strain into it 
the dissolved gelatine and lastly; fold in} lightly 4 a tea- 
cupful of whipped cream. Mould in timbale form and 
when set serve in paper cups, ornamented with a bit of 
foliage. 

JELLIED*FRUIT. 

Half box gelatine soalked in 1 cup of cold water, then 
pour 2 cups boiling water; add the juice of 3 lemons and 
1 cup of sugar; after it cools, mix.with it canned cherries 
and pears. When jellied cutjin squares and serve with 
whipped cream. 


‘‘More is thy due than more than we can pay.’’—Shakespeare 


BOILED EGGS. 
Put them in cold water, and when it has boiled the 
eggs will be done, the whites being soft and digestible, as 
they are not when put in boiling water. 


POACHED EGGS. 

Drop them into boiling milk and season with pepper 
and salt. They may be served in sauce dishes with some 
of the milk. 

EGG OMELET. 

Six eggs, yolks and whites beaten separately; to the 
yolks add salt and pepper and 1 small teacupful of rich 
eream. Add the whites, cutting them in with a cooking 
spoon. Do not stir the mixture. Fry in half butter and 
half lard, having this hot before adding the eggs. 

OMELET. 

Take 3 tablespoons milk and a pinch of salt for each 
egg; beat the eggs lightly for 3 or 4 minutes, pour into a 
hot pan in which a piece of butter the size of a walnut has 
just been melted, cook 3 or 4 minutes, fold over and serve 
at once. Old cheese grated and added to plain omelet is 
a favorite dish. Cold boiled ham chopped very fine and 
spread over omelet before folding is very nice. 


CHILI Y HUEVOS CON QUESO (PEPPER OMELET WITH 
CHEESE. ) 

Toast green peppers in the fire, remove the seeds and 
cut in small pieces. Have some hot lard in a saucepan, 
into which throw a handful of chopped onion and the same 
amount of tomatoes. Thecanned ones will answer. Pour 
in water, and when boiling break ‘in as many eggs as 
liked. Put in the sliced pepper, and when on dish ready 
to serve, cover with grated cheese. 


WOMAN’S CLUB COOK BOOK. 99 


MACARONI OMELET. 
Take 1 cupful of cooked macaroni, cut up fine; beat 
6 eggs, season to suit taste, add 2 cupfulsof milk, 1 table- 
spoonful of flour, and 1 of butter. Stir all well together, 
pour into a hot, greased frying pan, and when well set, 
finish on the top grate of a hot oven. 


SCALLOPED EGGS. 

Boil 6 eggs 20 minutes; make 1 pint of white sauce; 
moisten 1 cup of cracker crumbs with + cup of melted 
butter; chop fine 1 cup of any kind of cold meat; remove 
yolks of hard-boiled eggs and chop the whites; put a layer 
of cracker crumbs, a layer of whites, then layer of meat, 
layer of sauce, then a layer of yolks put through a ricer. 
Bake a golden brown, having erumbs on top. This quan- 
tity will serve 10 people. 


SCALLOPED EGGS. 

Mix equal parts minced ham and fine.bread crumbs, 
season with salt, pepper and melted butter, adding milk 
to moisten till quite soft, half fill buttered gem pans or 
patty pans with this mixture, and break 1 egg carefully 
upon the top of each, dust with salt and pepper, sprinkle 
fine powdered crackers over all, set in oven and bake 8 
minutes. Serve hot. 

OMELET. 

Six eggs, $ teaspoonfu lof salt, 3 tablespoonfuls of milk, 
1 tablespoonful of butter, separate the eggs and beat very 
light, add the salt and milk; have the pan very hot, put in 
the butter and pour in the egg; shake on the hottest part 
of the stove till the egg begins to thicken, then place on 
the grate in the oven until set; run the knife between the 
side of the omelet and pan, fold, and serve on a hot dish, 
and garnish with parsley. 4 teaspoonful baking powder 
may be sprinkled on the beaten whites if desired, and 


milk omitted. 
BAKED EGGS. 


Boil 6 eggs until well done, slice in small pieces; 
place in buttered pudding dish 1 layer of cracker crumbs 


100 WOMAN’S CLUB COOK BOOK. 


and layer of eggs until all is used, adding bits of butter to 
each layer. Pour 14 teacups sweet milk over all and bake 
in a hot oven 10 minutes. 


BAKED EGGS. 

Break into a buttered dish the number of eggs 
required, being careful that each is whole and so placed 
as not to mix with the yolks of the others. Put upon each 
a small piece of butter, and sprinkle with salt and pepper. 
Bake in an oven until the whites are set, and then serve 


hot. 
SWISS EGGS. 
One coffee cupful of grated cheese, 4 cupful of cream, 
2 tablespoons of butter, 1 teaspoonful made mustard, 4 tea- 
spoonful salt or dash of cayenne. Butter a pie plate or 
shallow dish, spread the cheese on it, add the butter in 
small pieces; mix the salt, mustard and cayenne with the 
cream, and pour half of the mixture over the cheese, 
break the eggs into this, pour over them the remain- 
ing liquid, and bake 8 or 10 minutes. 


BEAUREGARD EGGS. 

Five eggs, 1 tablespoon’corn-starch, five slices of toast, 
% pint of milk, piece of butter size of a walnut, salt and 
pepper to taste. Boil eggs 15 minutes, chop whites fine 
and rub yolks through a sieve, (do not mix); put milk on 
to boil; rub butter and corn-starch together, add to the 
boiling milk, then add whites, salt and pepper; butter toast 
and put on a hot platter, cover each slice with a layer of 
the white sauce, then a layer of grated yolks, then whites 
and again yolks. Sprinkle with salt and pepper, and set 
in oven a moment before serving. 


CHARLESTON EGG TOAST. 
Narrow strips of previously toasted bread are laid in 
a shallow pudding pan; next a layer of sliced whites of 
hard cooked eggs, then the toast; lastly, the yellows of 
the eggs riced through a potato ricer. Over all is poured 


a rich, highly seasoned cream sauce and the pan placed in 
a hot oven to brown. 


WOMAN’S CLUB COOK BOOK. 101 


EGGS AND TOMATOES. 

Chop finely 2 ounces of smoked dried beef, freed from 
fat and outside skin. Add 1cupful of tomatoes, + cupful 
of grated cheese, a few drops of onion juice, and a little 
cayenne pepper. Melt 2 tablespoonfuls of butter, add 
mixture, and when heated add 4 eggs slightly beaten. 
Cook until creamy consistency, stirring constantly and 
scraping from bottom of pan. 


SCRAMBLED EGGS WITH TOMATOES. 

One-half tablespoon of butter, 1 teaspoon seraped onion, 
1 cup of strained tomatoes, 4 teaspoon of salt, 4 teaspoon 
‘white pepper, 4 teaspoon sugar, 4 eggs, 3 slices of toast. 
Melt butter in sauce pan, add onion, tomatoes and the sea- 
soning; cover and cook 5 minutes; set back from fire. Then 
add eggs beaten witha fork, break into large curds as they 
cook, remove and serve on the bread toasted to a light 
brown. 

EGG BALLS ON TOAST. 

Hard cook 6 eggs, remove the yolks whole, chop the 
whites, and keep both hot in the warming oven. Prepare 
six rounds of hot buttered toast and spread with deviled 
ham, making a slight depression in the center of each to 
receive an egg-yolk. Make 1 pint of thin white sauce, 
add the chopped whites of egg and pass, with the toast, 
in a gravy boat. 


HAMPTON FILLED EGGS. 

, Boil the eggs until very hard, take off the shell, cut 

in half, take out the yolks, do not break the whites; rub 
yolks to a cream with melted butter, season with chopped 
pickles, pepper and salt with a little mustard; put the mix- 
ture into the whites, cut a slice from the bottom of the 
egg so that they will stand on a platter; decorate with 
lettuce leaves or water cress. 


ENTREES 





“It is the bounty of nature that we live; but of philosophy that 
we live well.’’—Seneca. 


Entrees assume many forms, and they are a vehicle 
par excellence for the utilization of remnants of greater 
or less food value. Of course, there are many entrees of 
which the main feature is new material. Such are various 
kinds of fish, sweetbreads, mushrooms, terrapin, lamb 
chops, ete. But new or old, and whatever its basis, the 
entree itself must be served in an attractive form, and be 
as near perfection as the culinary skill of those who con- 
coct it can attain. Indeed, in many households the 
capacity of the cook is gauged by her success in serving 
entrees, the preparation of soups, roasts and vegetables 
being considered merely plain cooking, and therefore taken 
for granted. 

In this department recipes, each thoroughly reliable, 
will be given to make entrees certain to give satisfaction 
where the directions are carefully followed. 


BREAD PATTIES FOR FOUR PERSONS. 

Cut 12 slices of bread; then, with a good-sized biscuit 
cutter, cut from them 12 rounds. With a smaller cutter 
take the centers from eight of the rounds. Dip aring 
lightly in the white of egg, place it on a solid round, then 
on this another ring, which completes one patty. Toast 
the patties quickly in a hot oven, and when brown fill 
them with creamed oysters, creamed chicken, creamed 
hard-boiled eggs, or peas. 

SHREDDED WHEAT OYSTER, MEAT OR VEGET- 
ABLE PATTIES. 

Cut oblong cavity in top of biscuit, remove top care- 
fully and all inside shreds, forming a shell. Sprinkle with 
salt and pepper, put small pieces of butter in bottom, and 
fill the shell with drained, picked and washed oysters. 


eS 


WOMAN’S CLUB COOK BOOK. 103 


Season with additional salt and pepper. Replace top of 
biscuit over oysters, then bits of butter on top. Place in 
a covered pan, and bakein a moderate oven. Pour oyster 
liquor or cream sauce over it. Shell fish, vegetables, or 
meats may also be used. 


POTATO PATTIES 

Make an acceptable entree that is quickly prepared. Mash 
freshly boiled potatoes drained very dry, and season them 
with salt and pepper and a spoonful of melted butter. 
Add enough prepared flour to make a paste that can be 
rolled. Roll into a sheet one inch thick and cut into rounds 
with a biscuit cutter. Spread the rounds with beaten eggs, 
press them together in pairs, cut out the centre into patty 
shape and bake golden brown. Fill with creamed aspara- 
gus tips and serve. Or can be used with chicken, mush- 
rooms, sweetbreads, calves’ brains, etc. 


CROQUETTES. 

Four large potatoes, 2 tablespoons butter, yolks of 3 
eggs, 10 drops of onion juice, 4% teaspoon salt, 4 tea- 
spoon paprica, 1 cup cracker crumbs. Wash and pare the 
potatoes and boil till tender. Remove from fire, turn off 
all the water, cover with a towel and set in a warm place 
for ten minutes. Put through the potato ricer; add butter, 
salt, paprika, onion juice and yolks of eggs; beat till well 
mixed and light, form into cylinders, roll in cracker crumbs 
and fry in deep hot fat. 


AMERICAN CROQUETTES. 

Cook in salted boiling water, using 1 teaspoon of salt 
to each quart of water; 10 sweet potatoes, peel and pass 
through a sieve. Add1 tablespoon of butter, the yolks of 
2 eggs, a saltspoon each of pepper and cinnamon, 2 table- 
spoons of brown sugar and 1 of cracker dust. Mold into 
small pear-shaped croquettes, egg and crumb and fry a 
dark brown in deep fat; drain, put a clove at one end and 
a sprig of parsley at the other. 

HOMINY CROQUETTES. 
Soften a cupful of cold boiled hominy, fine grained, 


104 WOMAN’S CLUB COOK BOOK. 


with a cupful of sweet milk and a well-beaten egg. Mix 
thoroughly and add a teacupful of white sugar, with salt, 
pepper and butter. Form into croquettes, dip in beaten 
egg and cracker crumbs and fry in hot lard. 


MACARONI CROQUETTES 


Are made by boiling 4 ounces of macaroni for 20 minutes; 
drain, throw into cold water, and cut into small pieces. 
Put $ pint of milk over the fire. Rub together 1 table- 
spoonful of butter and 2 of flour; add to the milk; stir 
until you have a smooth, thick paste. Add the yolks of 2 
eggs, cook a moment, take from the fire. Add the maca- 
roni dry, a teaspoonful of salt and a dash of red pepper; 
mix, and turn out to cool. When cold, form into small 
pyramids, dip in egg, then in breadcrumbs and fry in 
smoking-hot fat. Serve at once. 


CORN CROQUETTES. 


Grate enough corn to make 1 quart of pulp, add 1 pint 
of cream or milk and cook for 20 minutes in a double 
boiler. Add 2 tablespoonfuls each of butter and grated 
cheese, 1 teaspoonful of salt, t as much pepper, and 2 well 
beaten eggs. Set aside to cool. When cold form into 2- 
inch squares an inch thick. Egg and breadcrumb, and fry 
in hot fat; or bake in the oven until brown. If the mix- 
ture be too moist to shape, add some rolled cracker meal. 


HOW TO COOK MUSHROOMS. 


Never use a mushroom which is old, black or wilted 
underneath, as they are apt to be full of worms. The 
gills, however, need not be pink to be perfectly good and 
fresh. If in doubt, break the mushroom and if it is porous 
between the outer skin and the gills, throw away at once. 
The whole secret in cooking mushrooms lies in the amount 
of butter used. Be lavish of butter, seasoning with salt 
and butter to taste. Cat 

To broil the largest flat kind, first cook the smooth 
outside, then slightly toast theinside. While still hot sea- 
son with salt, pepper and a generous allowance of butter. 


WOMAN’S CLUB COOK BOOK. 105 


MUSHROOM SAUTE. 

Melt 2 cup of butter, add 4 lb. mushrooms and cook 
briskly until tender. Serve on toast. The surplus butter 
withthe water from the mushrooms should furnish a deli- 
cious gravy. 

MUSHROOMS WITH TOMATO AND ONION. 

Melt # cup of butter and brown 4 a medium sized onion 
in it, remove the onion andadd4lb. of mushrooms, dusted 
with two tablespoons of flour. Cover with a small tomato 
sliced very thin, or a half cup of canned tomatoes may be 
used. Add two-thirds cup of water and simmer, stirring 

-gently so as not to break the mushrooms. Serve when 
the tomatoes have disappeared in gravy and the mush- 
rooms are tender. 

MUSHROOMS WITH STEAK. 

Dice < lb. of mushrooms and cook in 4 cup of butter 
until tender; remove mushrooms and brown 2 small 
slices of onion in the butter; remove onion and add 1 table- 
spoon of lemon juice. Cook 2 tablespoons of flour in the 
butter until smooth and free of lumps. Add 2 cups of 
hot beef stock gradually and stir until smooth, then add 
the cooked mushrooms with + lb. additional of fresh 
uncooked ones. Simmer until the mushrooms are tender 
and serve with steak. 


TO PREPARE SWEETBREADS. 

Put into cold water, then into boiling salt water, or 
white stock, let boil 20 minutes or until thoroughly done; 
then throw into cold water for a few minutes to bleach 
and make firm; as soon as cold remove carefully the skin 
and little pipes. Put in a cool place. 


GLAZED SWEETBREADS. 

Blanch a pair of lamb’s sweetbreads and cut in dice 
when entirely cold; roast for 20 minutes in a little well- 
reduced stock, basting frequently. Arrange on a deep 
platter, surrounded by a ring of boiled green peas; add 1 
cup of cream to the glaze in which they were cooked and 
pour over the sweetbreads before serving. 


106 WOMAN’S CLUB COOK BOOK. 


SWEETBREADS IN SPINACH CASES. 

Chop the cooked spinach very fine; season with salt, 
pepper, hot cream and butter, but do not make it more 
than just moist. Place a wall of spinach on large rounds 
of toast and in the centers put creamed sweetbreads. 


SWEETBREADS WITH ORANGES. 


Soak several heart sweetbreads in cold water until 
well blanched, pull out the tubes and lightly score all over. 
Dip each into equal quantities of melted butter and orange 
juice, sprinkle with salt and pepper, and lay in a shallow 
baking pan. Cook for 30 minutes ina very hot oven, bast- 
ing frequently with the orange juice and butter. Brown 
1 heaping tablespoonful of butter, stir in an equal quan- 
tity of flour, and brown again, gradually adding 2 of a cup- 
ful of rich stock. When thick and smooth, add + cupful 
plain orange juice, with 2 tablespoonfuls of unpeeled 
orange finely shredded; season to taste and remove from 
the fire. Serve the sweetbreads on a bed of sliced oranges, 
serving the gravy in a separate dish. 


CREAMED LOBSTER PATTIES. 


One and one-half pts. milk, 1 heaping tablespoon butter, 
z teaspoon red pepper, salt to taste, 4 pint lobster meat. 
chopped fine, $ tablespoon corn starch. Bring milk to a boil, 
add seasoning and lobster; makea paste of cornstarch with 
a little water and add slowly to the milk, stirring constantly 
am thick. Heat patty shells, fill with mixtureand serve 

ot. 
FISH ENTREE. 

Boil any firm fish such as bass, halibut or whitefish in 
salted water. When cool break in small pieces, and mix 
with white sauce, and serve in green peppers, from which 
the tops have been cut and the seeds removed. With 


these are served cucumbers which have been peeled, and 
sliced very thinly. 


SALMON CROQUETTES. 
One can of minced salmon, an equal quantity of mashed 


WOMAN’S CLUB COOK BOOK. 107 


potatoes; make into balls, dip into beaten egg, then in 
cracker crumbs, then in eggs, and fry in very hot lard. 
CRUMBED SALMON. 

Make 1 pint of thin white sauce and season highly, 
using lemon and Worcestershire sauce. Add 1 can of 
salmon, broken into flakes with a fork. Fill individual 
dishes, well buttered, cover the top with crumbs and add 
1 spoonful of cream to each. Brown quickly ina hot oven. 
A good emergency dish. 

CHICKEN TERRAPIN. 

In pretty little terrapin dishes of china, serve with 
the covers on to insure the chicken being hot. To prepare 
this, make the usual Newburg mixture, 1 cup of cream, 
yolks of 3 eggs well beaten, salt and cayenne to taste; 
thicken; drop in two cupfuls of cold roast chicken cut in 
dice, and, last, 3 tablespoonfuls of sherry. 

CHICKEN CROQUETTES WITH BRAINS. 

Chop fine 1 cold chicken, add 3 calves’ brains, 
chopped finely, season with salt, pepper, juice of 1 lemon 
and a little of the lemon rind, add 2? cup of butter; shape 
in any desired shape; dip in egg and roll in cracker dust 
or crumbs and fry. Serve with tomato sauce and sliced 


mushrooms. 
CHICKEN TIMBALE. 

Weigh 4 lb. uncooked chicken breast, pass througha 
mincer; mix 1 cup bread crumbs with 4 cup milk and stir 
to smooth paste; remove from fire and add the chicken, 4 
teaspoon salt, tiny speck cayenne, fold in the stiffly beaten 
whites of 5 eggs; butter a quart mold and arrange 
hearts and darts cut from beets; carrots or cherries; pour 
in the mixture; set in pan of hot water and cook in a mod- 
erate oven about 25 minutes. Serve with tomato sauce; 
sprinkle top with hard boiled egg yolks put through a sieve 
and seasoned with paprika and salt. Garnish with celery 


foliage. 
COLD MEAT CROQUETTES. 
Take any cold, fresh meat, with enough cold ham to 
flavor the meat, chop together very fine; add half as muc 


108 WOMAN’S CLUB COOK BOOK. 


rolled cracker, salt, pepper, nutmeg, and prepared mus- 
tard to taste; a little lump of butter, and a teaspoonful 
catsup; mix well together; make into cakes, dip into beaten 
yolk of egg, roll in cracker crumbs and fry in a little lard 
to a nice brown. 

HAM CROQUETTES. 

One cup of thick white sauce, seasoned with onion 
juice, 1 cup of soft bread crumbs, 4 cup of deviled ham, Z 
teaspoon of salt. Mix, and when cold form into cro- 
quettes, roll in bread crumbs, dip in beaten egg and again 
rollin crumbs and fry in hot, deep fat. These may be 
varied by using deviled turkey, tongue and the like. 
Parsley and celery tips are suitable garnishes. 


HASH? PATTIES aa 

Save bits of steak, boiled or baked beef, chop them 
fine, with bread crusts and crumbs or cracker crumbs; add 
a pinch of sage, pepper and salt, onion and cold boiled 
potatoes, chopped nicely together. (If one has a meat 
chopper, put meat, potatoes and bread pieces through that 
and save time.) Make into round, flat cakes, like fish 
balls, and fry a light brown. Serve at once. 


SAUSAGE PILAU. 

Boil sausage with rice until both are well done; during 
the cooking put in whole grains of spice and black pepper. 
Serve while hot. This dish is an old South Carolina 
favorite and is delicious when served as an entree. 


HOT TAMALES. 

Seald 1 quart of good Southern white cornmeal. Do not 
make it soft, but moist. Have ready your corn husks and 
several husks torn into narrow strips like ribbons. Have 
a chicken cooked thoroughly and chopped fine. Add to it 
1 Spanish pepper, chopped fine, and a palatable seasoning’ 
of salt. Take the cornmeal in your hand, sort of pata 
down, put into the corn husk sufficient to makea roll down 
the center 6 inches long. Put in 2 tablespoonfuls of 
chopped chicken, then roll the husks and cornmeal over, 


WOMAN’S CLUB COOK BOOK. 109 


making a complete roll, with the chickeninside. Fold the 
ends of the corn husks over; tie them with the narrow 
strips which you have prepared. Put the bones taken 
from the chicken in the bottom of a kettle; add 1 sliced 
onion, 3 or 4 cloves, 2 bay leaves, 1 teaspoonful of salt, 
and 4 of a teaspoonful of pepper; cover with cold water 
and bring to a boil. Now put your tamales all over the 
top; the bones will act as a sort of rack, keeping them 
from being covered by the water; cook continuously for 
2 or 3 hours; they will then be ready to serve. The rolls 
are cut into halves. Dish them neatly, so that the ends 
will be exposed. , 


ASPARAGUS ON TOAST. 

Use large-sized white asparagus. Rinse well in cold 
water to remove all grit. Tie the stalks together loosely 
so that they may be lifted out easily when cooked. Pour 
over the asparagus about a quart of boiling water, salted, 
and cook gently for 20 minutes. Lay thestalks on platter 
with the heads resting on well-toasted slices of white 
bread. Make a sauce of 1 teaspoonful of butter, one of 
flour, salt, pepper and 4 cupful of water in which the 
asparagus was cooked. Cook for a few minutes and pour 
over. 


SWEET POTATO CREAM TOAST. 


Rice 1 quart of boiled sweet potatoes and add 1 table- 
spoon of melted butter and 4 teaspoon of salt; mix lightly 
together so as to not mar the form of the potatoes and 
heap upon rounds of hot buttered toast, covering each 
slice with 1 tablespoon of stiffly beaten white of egg, 
which has been whipped with a little salt and to which 
has been added 1 tablespoonful of chopped mushrooms. 
Brown quickly in a hot oven and serve immediately on a 
hot platter. 

FRIED FROGS’ LEGS. 


After skinning, dip the legs in sweet milk, roll in 
flour seasoned with salt and pepper, lay in a wire basket 


‘ial, j 
' dia & 
110 ’ WOMAN’S CLUB COOK BOOK. i 


| and fry in deep fat until crisp. Serve on water cress, 
garnished with lemon points. 


FRIED TRIPE. 

Lay cold boiled tripe in a French dressing for 2 hours; 
‘drain; dip in egg and cracker dust and set in a cold place 
for 1 hour. Fry toa delicate brown. Eat with a sauce 
tartare. 


TEXAS PECAN TIMBALES. 

Grind to a paste 1 cup of blanched pecan nut meats 
which have simmered § hour in sweet cider. Add the 
crumb of 1 loaf of bread, 4 cup of melted butter and 
moisten with 1 gill of cream and 3 beaten egg yolks. 
Season with 4 teaspoon of salt, pepper and the grated 
rindof% lemon. Add the beaten whites of 3 eggs. Turn 
into small earthen molds and cook 20 minutes in a pan of 
hot water. 





FILLINGS 


‘*The rose-lipp’d dawning 
Is not so melting, so delicious.’’—Dekker & Ford. 





ALMOND FILLING. 


Boil 2 cups sugar and 4 cup water until it threads and 
pour over the well beaten whites of 3 eggs. Beat until 
cold and add 4 lb. almonds, blanched and pounded to a 
‘paste. Flavor with rose water. 


me CARAMEL FILLING. 

Four cups brown sugar, 1 cup richcream, 4 cup but- 
ter. Boil together until it thickens a little. To4 of this 
add 1 lb. pecans, chopped fine, for the filling, and use the 
other half for outside of cake. 


VANILLA CARAMEL FILLING. 


Three pints dark brown sugar, 2 heaping tablespoons 
of butter, cream or milk enough to mix, about a cupful. 
Cook until it forms in a ball, when a little is dropped in a 
cup of cold water. When partly cooled, put in 4 teaspoons 
of vanilla and beat until a light color. 


CHOCOLATE CREAM FILLING. 


Three cupfuls sugar, % cupful sweet milk, 2 squares 

- chocolate, butter size of walnut. Cook milk and sugar 

until it threads. Remove from fire and beat until thor- 
oughly creamed. 


CHOCOLATE CREAM CAKE FILLING. 


Melt 4 cake of chocolate; take 3 cups of granulated 
sugar and # of acup of sweet milk and place in an agate 
or new tin vessel. Put it over the fire where it will boil 
rapidly. As soon as it begins to boil, begin to stir it, and 
let it boil 2 minutes, stirring allthetime. Then remove 
from the fire, add flavoring and beat until stiff enough to 


» 
Don 7 * 


salt lw bey ts G 
Bey... G tetere, 


112 WOMAN’S CLUB COOK BOOK. 4 


spread on yourcake. Spread rapidly, as thickly ds desired; 
then spread over it your melted chocolate. With a layer 
cake it is usually best to spread all your layers at once 
with the cream, joining them afterwards with the melted 
chocolate, as the cream hardens quickly and may become 
difficult to spread smoothly. A small bit of butter beaten 
with the cream adds to its softness and delicacy. 


CHOCOLATE FILLING. 

Two cups sugar and 1 cup cold water, boiled together 
until it threads. Pour while hot over small piece of butter 
4 cup of shaved chocolate. Beat briskly until cool, then 
spread between layers. 


COCOANUT FILLING. 


To 2 cups of granulated sugar, add 4 a cup of boiling 
water. Cook until it will candy. Haveina large bowl the 
whites of 2 eggs beaten to a stiff froth. Pour the syrup 
into the egg slowly, beating both together all the time. 
After all is in, beat for 10 minutes. Then beat into this, 
1 cocoanut that has been grated. Then spread this mix- 
ture between the layers and on top. After this is done, 
sprinkle over the top some grated cocoanut, saving out 
about a cupful for this purpose. 


LEMON CREAM FILLING. 

Melt 1 tablespoonful of butter and 4 cupful of sugar 
over a slow fire, stirring all the time. Add to it the juice 
and the grated rind of 1 lemon. Lastly, stir in 2 well- 
beaten eggs and a pinch of salt. As the mass thickens 

remove from the fire, and, when cool, spread on the cake. 


MARSHMALLOW FILLING. .- 

One cup sugar, boiled with 4 cup of water until it 
threads. Pour slowly over the beaten white of 1 egg; 
add 4 lb. of marshmallows and stir until they are well 
dissolved. Flavor with orange flower water or rose water. 
Remove from fire and beat until stiff enough to spread on 


cake. 
ORANGE FILLING. 


One cup of confectionery sugar, grated rind of 1 
orange, strained juice of 1 orange. Mix sugar and 
orange rind, with just enough juice to moisten. Spread 
between layers as on top of the cake. 


FISH 


‘‘Master, I marvel how the fishes live in the sea !’’ 
‘“‘Why, as men do on land; the great ones eat up the little ones.”’ 
— Pericles. 





PLANKED SHAD. 


Split a roe shad down the back and take out the back- 
bone; lay the fish open and pepper and salt it, and fasten 
it to a hickory plank, or some other tasteless wood and 
set before a bright wood fire, near enough to cook without 
burning; baste it with drawn butter and cook to golden 
brown. Serve hot from the plank, on warm plates, with 
sauce of drawn butter, mushroom, catsup, with pinch of 
salt and cayenne pepper. Fish thus cooked is delicious. 


SERVING PLANKED FISH. 


When serving planked fish, steak or chicken, the gar- 
nish that surrounds it is a most important feature. 
Mashed potatoes browned, green peas, diced carrots, 
shredded peppers, asparagus tips, lozenges cut from 
string beans of the greenest variety, and plenty of curled 
parsley, are the constituents required. The manner in 
which these various vegetables are arranged makes or 
mars the appearance of the dish. The safest way is to 
make little plats of the potato around the basis of the dish, 
and, after scoring them with a knife, brown them under 
the broiler flame or in avery hot oven. Then arrange 
each vegetable by itself in the spaces between the plats 
of potato and garland the outer edge with the curled 
parsley. This garnish must be arranged pats and 
deftly, lest it lose its heat. 


HOW TO BROIL SHAD. 


To broil a shad, the fire should be moderate, other- 
wise the outside of the fish will be burned before the 
inside is cooked. Rub the fish with olive oil before broil- 


114 WOMAN’S CLUB COOK BOOK. 


ing, as it gives a delicious flavor. This is the most deli- 
cious way of cooking ashad. Garnish with slices of lemon. 


WILMINGTON BAKED SHAD. 


One egg, 1 cup bread crumbs, 4 of an onion, ¢ tea- 
spoon pepper, t teaspoon salt, 4 teaspoons butter, chopped 
parsley, flour enough to dredge. Melt the butter; when 
hot, add onions, bread crumbs and seasoning. Mix well; 
when cold, add the well beaten egg. Place the fish in 
pan, sprinkle with flour and butter on top. While baking, 
pour over enough water to baste until brown. 


BAKED SALMON. 


Take 1 can of salmon and remove the bones. Mash 
the salmon fine and add to it 1 cup of cracker crumbs and 
A hard boiled eggs, chopped fine. Add a cup of sweet 
milk; pepper and salt to taste. Pour into a buttered 
baking dish. 

FRIED BLUE FISH. 

Clean, wipe dry inside and out. Sprinkle and season 
with salt. Fry in hot butter or sweet lard. One-half 
lard and half butter make a good mixture for frying fish. 
The moment the fish are done to a good brown, take them 
from fat and drain in hot strainer; garnish with parsley. 


BAKED HALIBUT STEAK. 


Take 2 pounds of halibut steak, not too thick, and 
place a layer of fish in the bottom of a buttered baking 
dish. Sprinkle lightly with bread or cracker crumbs and 
pour on half of 1 custard mixture made by mixing 2 
beaten eggs with 1 pint of milk, and seasoning with 1 salt- 
spoon each of salt, pepper and nutmeg, and 1 teaspoon of 
sugar. Add another layer of halibut, sprinkle with 
crumbs, and pour over the rest of the custard mixture. 
Place in the oven and as the custard begins to thicken at 
the sides of the dish, loosen with a spoon, and pile on top. 
When this has been repeated several times, allow it to 
brown. Bake 45 minutes, or until the fish is done. 


WOMAN’S CLUB COOK BOOK. 115 


RALSTON ESCALLOPED SALMON. 

Three cups of water, 4 cup Ralston Health Food, 1 
tablespoon butter, 2 eggs, 4 can salmon, cayenne pepper 
and salt to taste. Have water boiling and then stir in 
Ralston Health Food. Boil 10 minutes; add _ butter, 
yolks of eggs, pepper and salt; foldin carefully the whites 
of eggs. Put a layer of Ralston, then of salmon ina 
greased baking dish and bake 15 minutes. 

CREAMED SALMON. 

One can of salmon, 1 pint milk, 3 raw eggs beaten 
into the salmon, salt, red pepper. Thicken milk with 2 
tablespoons flour and a piece of butter. Bake ina pan 
with bread crumbs on top. 

CREAM SALMON. 

One can salmon, 4 teaspoonful any good extract beef, 
1 tablespoonful flour, 4 teaspoonful paprika, 1 pint cream, 
2 tablespoonfuls butter, 4 teaspoonful salt. Melt butter; 
add flour, stirring constantly; add cream and let cook 
until it begins to thicken; add extract of beef (dissolved), 
season and add salmon, and heat slowly. Serve with 
brown bread or toast. 


SALMON TURBOT AND PEAS. 

One can salmon, 1 can peas, strainand mix. Scald 1 
large cup of milk, add 2 tablespoons of melted butter; 
thicken with 2 tablespoons of flour, (stirred smooth in a 
little cold water), salt and pepper to taste. Add this to 


salmon and peas and serve hot on wafers or toast; or, 
place in bake dish, put crackers, crumbs, and bits of but- 
ter on top, and brown in the oven 10 minutes. This can 
also be made in chafing dish. 


SALMON CROQUETTES. 

One can of salmon, 1 cup (cooked) Irish potato, 1 cup 
cracker crumbs, 3 eggs, salt and pepper. Make into cro- 
quettes; dip in 1 beaten raw egg, then roll in cracker 
erumbs and fry in boiling fat. 

. FISH TIMBALES. 

A pound and a half of halibut, cod or any solid white 

fish will be sufficient for the timbales. Cook gently in 


116 WOMAN’S CLUB COOK BOOK. 


salted water (to which is added a sprig of parsley, a table- 
spoonful of vinegar and a slice of onion) until the flesh 
separates from the bones. Drain, cool and flake. Make 
a rather thick sauce with 14 cupfuls of milk, 1 heaping 
tablespoonful of butter, 2 tablespoonfuls of flour, a scant 
teaspoonful of salt, 4 teaspoonful of white pepper,1 
tablespoonful of lemon juice anda tiny pinch of mace; 
keep covered until cool. Add the fish and well beaten 
yolks of 6 eggs. Fill well buttered timbale molds, stand 
in a pan partly filled with hot water and cook in a moder- 
ate oven until firm in the centre. The sauce served with 
these requires 1 pint of cooked and strained tomatoes, 2 
scant tablespoonfuls butter, 2 tablespoonfuls of flour and 
a high seasoning of salt, pepper and onion juice. 


DRESSED COD AND CREAMED SAUCE. 


Two tablespoonfuls of bread crumbs, < teaspoonful of 
chopped parsley, salt and pepper, 4 alemon rind, grated 
fine, 1 egg, 1 ounce of butter. Mix bread crumbs, pars- 
ley and seasoning on the plate. Remove skin from the 
fish and wash in salt and water. Dry well on a clean 
cloth, brush over with well beaten eggs, and roll in the 
mixture. Place in a baking pan, and bake for about half 
an hour. After fish is cooked, place onadish. Add a 
little water to fish juices in baking pan and strain over 
the fish. 

CODFISH BALLS. 

Two pints peeled and sliced potatoes, 1 pint boned and 
shredded codfish. If the codfish is too salt, soak in cold 
water for an hour; if not, just wash it in cold water. 
Place the potatoes in a saucepan with the codfish on top, 
pour over them boiling water and cook until the potatoes 
are done. Then mash and season with butter, milk and 
pepper, as for mashed potatoes. Let cool and add 2 


well beaten eggs, form into balls, roll in egg and cracker 
crumbs, and fry in deep fat. 


FISH CROQUETTES. 

_ One pint cold, boiled fish, free from skin and bone, 
minced fine, 1 pint mashed potato, 1 tablespoonful butter, 
2 cup hot milk, 1 egg well beaten, pepper and salt, anda 
little chopped parsley. Mix thoroughly and let cool. 
When cold make into balls, dip into a beaten egg, rollin 
cracker crumbs, and fry in hot lard. 





HOME SUGGESTIONS FOR THE 
HOUSEWIFE 


‘‘Invention hath no nobler aim, than to lighten woman’s labor.’’ 


HOUSEHOLD ALPHABET. 


APPLES—Keep in dry place, as cool as possible without 
. freezing. 
BROOMS— Hang in the cellar-way to keep soft and pliant. 
CRANBERRIES— Keep under water—in cellar. 
DISH of hot water set in oven prevents cakes, etc., from 
scorching. 
Rees time, health and means, and you will never 


eg. 

FLOUR—Keep cool, dry, and securely covered. 
GLASS—Clean with water and tablespoonful ammonia. 
HERBS—Gather when beginning to bloom; keep in paper 


bags. 

INK STAINS— Wet with turpentine; after 3 hours rub well. 

JARS—To prevent, coax “‘husband’’ to buy a ‘“‘Woman’s 
Club Cook Book.”’ 

KEEP an account of all supplies, with cost and date when 
purchased. 

LOVE lightens labor. 

MONEY—Count carefully when you receive change. 

NUTMEGS—Prick with a pin, if good, oil will run out. 

ORANGE PEEL—Dry, pound, and keep in corked bottles. 

PARSNIPS—Not good until spring. 

QUICKSILVER and white of egg destroys bedbugs. 

RICE—Select large whole grains. 

SUGAR—Granulated is the best. 

TEA—English breakfast, and Japan and green mixed. 

USE cement of ashes, salt, and water for cracks in stoves. 

VARIETY is the best culinary spice. 

WATCH your back yard for dirt and bones. 

XANTIPPE was a scold. Don’t imitate her. 

YOUTH is best preserved by a cheerful temper. 

ZINC lined sinks are better than wooden ones. 

& regulate your clock by your husband’s watch, and in all 
appointments of time, remember the Giver. 


118 WOMAN’S CLUB COOK BOOK. 


TIME REQUIRED FOR COOKING ON RANGE. 
Roast beef, well done, 20 minutes to the pound. 
Roast beef, rare, 15 minutes to the pound. 
Turkey, roasted, 2 to 4 hours. 

Rice, steamed, 45 minutes to 1 hour. 
Rice, boiled, 20 minutes. 

Turnips, boiled 45 to 1 hour. 

Sweet potatoes, baked 1 hour. 

Sweet potatoes, boiled, 45 minutes. 
Veal, well done, per pound, 20 minutes. 
Ham, 4 to 5 hours. 

Tomatoes, 20 to 30 minutes. 

Asparagus, 20 to 30 minutes. 

Hard boiled eggs, 20 to 30 minutes. 
Lamb, well done, per pound, 30 minutes. 
Green corn, 5 to 10 minutes. 

Beans, boiled with fat pork, 2 to3 hours. 
Beets, boiled, 2 hours. 

Fowls, roasted, 2 hours. 

Oysters stewed, 5 minutes. 

Soup, vegetable, boiled, 1 hour. 

Soup, chicken, boiled, 2 hours. 


HOUSEHOLD HINTS 

It is said, that if parsley is eaten with onions or a salad con- 
taining onions, the odor of the onion will not effect the breath. 
The sprigs of parsley should be eaten as you would celery. 

Polishing cloths such as jewelers use are warranted to keep 
silver in brilliant condition. To make them, boil soft rags in a 
mixture of fresh milk and hartshorn powder, an ounce of the 
powder being used to a pint of milk. When they have boiled for 
5 minutes they should be hastily passed through cold water, so 
that they will be cool enough to wring out, and dried before the 
fire. After the silver is washed and dried each day, it should be 
polished with a cloth prepared in this manner. 

Absolutely requisite in a well-conducted kitchen is a pair 
of scales which will measure ounces as well as pounds. When 
exact weight is required of material which cannot be put into the 
scoop: of the scale weigh it with the plate or dish that holds it. 
Later weigh the emptied plate or dish and subtract its weight. 

The careful and economical housekeeper keeps her store- 


WOMAN’S CLUB COOK BOOK. 119 


room shelves well stocked with staple groceries and with such 
canned goods as will tide over unforeseen emergencies. While 
ventilation is good for the storeroom where these are kept, damp- 
ness must be guarded against. The best plan is to keep a little 
lime in an open stone crock. It will quickly absorb all moisture 
and is readily renewed. 

A marble slab for rolling pastry is a valuable kitchen acces- 
sory. It is easily kept clean and its chilly surface makes a 
crisp crust. Frequently a discarded piece of furniture has a mar- 
ble top, which, removed from it and carried to the kitchen, would 
prove of practical worth. 

To remove spots caused by acid on colored goods, moisten the 
goods and cover with saleratus before washing. 

Never stir sugar and butter together in a tin basin or with 
an iron spoon, a wooden spoon is better than any other kind. 

Be sure that the oven is right before the cake is put in and 
then do not open the door until it has been baking at least 10 
minutes. 

To remove chimney soot from carpets, cover with fine dry 
salt and brush up with stiff broom, and repeat until carpet is 
clean. After the first is taken up, the spots may be scrubbed 
hard with the salt until soot is removed. 

To clean mica in stoves wash in vinegar. 

Chicken drippings are excellent for greasing tins. 

Use vinegar to remove the smell of kerosene from tins and 
dishes. | 
A teaspoon of borax added to starch, renders the collars and 
cuffs much stiffer. 

Pour cold water over hard boiled eggs as soon as taken from 
the kettle and they will not be discolored. 

To take out iron rust, squeeze lemon juice on spots. 

Add a pinch of salt to coffee to give it tone. 

Sprinkle clothes with hot water and a whisk broom. 

Strong, hot vinegar will remove paint and mortar from 
glass. 

Mix stove blacking with a little ammonia to prevent it burn- 


ing off. 


120 WOMAN’S CLUB COOK BOOK. 


Add 1 or 2 tablespoonfuls of sugar to strong turnips 
when cooking. 

Add a few drops of ammonia to the blueing water to whiten 
clothes. 

Add a little sugar to milk to prevent it sticking to the 
vessel while boiling. 

Place an apple in the bread and cake boxes to keep bread 
and cake moist. 

Add a teaspoonful of kerosene to a pail of clear hot water to 
wash windows. 

Rub grease on the seams of the new tinware, keep in a 
warm place for a day, and the article will not rust in the seams. 

Starch and iron wide lamp wicks and wicks for oil stoves. 
They will not ‘then cause trouble in fitting them into the 
burners. 

Do not wash the wooden breadplate in hot water and it 
will not turn black. Wash with soap and warm water, and rinse 
in clear cold water. 

Oil paintings may be safely and successfully cleaned by 
washing with cold water and a little white soap, such as castile. 
Do not use a strong soap. Moisten a rag in the water, rub on a 
little soap and then proceed to wash the surface, not making it 


too wet. Sponge off with clean water and wipe with a clean, 
dry, soft rag. ; 


THE TOILET. 


One of the best cleansing agents for the hands is to take 1 
tablespoonful of corn meal (yellow) and 4 tablespoonfuls of vin- 
egar, rub well into hands for about 2 minutes, then wash off in 
clean water, dry carefully, and the hands will be soft, clean and 


velvety. Sour milk can be used in place of vinegar, with just as 
good results. 


When tired and weary after a day’s outing or traveling, it 
is a great mistake to plunge the face into cold water, which really 
acts as an irritant; whereas tepid water produces quite the con- 
trary effect. After washing off the dust on face and ears, a little 


WOMAN’S CLUB COOK BOOK. 121 


puttermilk, or, failing that, rose water dabbed on, will soothe and 
whiten the skin and take away the feeling of irritation. 


BERNHARDT’S SKIN TONIC. 

Sarah Barnhardt’s famous skin tonic to use after the bath to 
make the flesh firm and elastic is famous the world over. You 
can prepare it yourself after the following formula; 1-2 
pint of alcohol, 2 ounces of spirits of camphor, 2 ounces of spir- 
its of ammonia, 5 ounces of sea salt and boiling water sufficient 
to make 1 quart. Put all in a bottle and agitate thoroughly. 
Rub into the skin with the hands. Shake always before using. 
It is an excellent plan when baring the arms and neck for an eve- 
ning dress to bathe them in this lotion. It also takes the fatigue 
from one’s muscles after a long walk or much exercise. 


AIDS TO THE COOK. 

Croutons—Are nice accompaniments to soups and are made 
by cutting bread into small dice and browning in the oven. These 
are sweeter than crackers and some use them entirely in their 
place. oi aS 

Stale Cake—Can be converted into numerous dainty and 
quickly made deserts and should not be wasted. 

Cookies—There are various little cakes and cookies, sponge 
and fruit cakes that keep well for different lengths of time, while 
plum pudding keeps months and seems mellow and improved 
by age. . : ae 

Tart Crusts—Put in tight receptacles keep fresh some time 
and often are handy to convert into desserts on short notice. 

Crackers—Kept in tight jars will retain their crispness. If 
they become tough they may be made crisp and fresh by heat- 
ing in the oven. 

Mincemeat—is also an article that can be kept on hand. 

Flour—In small quantities should always be kept sifted. 
It is well to have a little prepared flour ready to make hot bread, 
dumplings, etc., on short notice. It may be made at home by 
thoroughly sifting the usual proportion of baking powder and 
salt with it, and should then be put into tight paper bags or 
cans. 


122 _ WOMAN’S CLUB COOK BOOK. 


Browned’ Flour—Is useful in soups and gravies. ‘To pre- 
pare it put flour into a frying pan on the stove and stir con- 
stantly until a light brown. 

Brown Roux—Of browned butter and flour is used much 
the same as browned flour. Cook until a rich brown 1] cup 
of melted butter poured from the buttermilk, which settles, and 
1 1-2 cups of flour. It ought not to scorch. " 

Dried Beef—Picked fine and cooked 2 or 3 minutes in 
browned butter and flour, then packed in any vessel will keep 
many weeks and by simply boiling with milk is ready at a 

| moment’s notice. ; 

Codfish—May be picked fine, dried and put away until 
wanted. 

The drippings from a beef roast are splendid in the kitchen. 
Try them on the griddle rather than lard; also equal to butter in 
baked tomatoes. 

WEIGHTS AND MEASURES. 

One pint liquid, one pound. 

Two cups granulated sugar, one pound. 

Two and one-half cups powdered sugar, one pound, 

Four cups of flour, one quart or one pound. 

Two heaping cups butter, one pound. 

Four tablespoons, one wine glass. 

Two wine glasses, one gill. 

Four gills, one pint. 

Two tablespoons of flour, one ounce. 

Two tablespoons of butter, one ounce. 

4 Butter size of an egg, two ounces. 

One kitchen cup (liquid), one-half pint. 
One kitchen cup of sugar, one-half pound. 
Four teaspoonfuls (liquid), one tablespoon. 


Four tablespoonfuls (liquid), one-half gill or one-half 
cupful. 


# 


Two gills (liquid), one cup or one-half pint. 


WOMAN’S CLUB COOK BOOK. | 123 


COOKING MEASUREMENTS. 


A rounding tablespoonful of such dry material as flour and 
sugar has a given weight. Of solid fats a rounding tablespoonful 
weighs an ounce; of flour, etc., 1-2 an ounce. The term cup is 
applied to a 1-2 pint measure, which is made in tin and is divided 
by marks into quarters or thirds. A pint of butter weighs 1 
pound. If 2 ounces are required, up to the first quarter mark 
in your measuring cup will be correct. If 2 ounces of flour are 
required, up to 1-2 cup mark will be required, as it takes a 
quart of sifted flour to weigh 1 pound. 


HINTS ON MEASURING anp COMBINING MIXTURES. 

Level measures are used in all recipes, unless otherwise 
directed. 

A cup means one-half pint. 

A cup of any commodity is a level cup. 

A tablespoon of any commodity is measured level. 

A half tablespoon is obtained by dividing a level tablespoon 
lengthwise of bowl of spoon, then crosswise of the half for the 
one-fourth. Same rule applies to teaspoon. 

Flour should be sifted before measuring. 

Sift spices together to blend them before ete them to any 
mixture, 

Flour and sugar are tossed lightly in a cup, while butter is 
packed very solidly. 

Eggs are slightly beaten when they will run from the tines 
of a fork. 

Eggs are lightly beaten (together) when they are thick and 
Jemon color. 

Whites of eggs are beaten when stiff enough to stand. A 
pinch of salt hastens the process. 

Baking powder, cream of tartar and soda are sifted with 
the flour. 


HOME-MADE BAKING POWDER. 
One-half pound bicarbonate soda, 1 pound cream tartar, 1 
rounded tablespoon flour to every cup of soda and cream of tar- 


. 124 WOMAN’S CLUB COOK BOOK. 


tar, mixed. Sift 6 times and keep dry. Use 2 teaspoons to every 
quart. 


ROSE WATER FOR FINGER BOWLS. 

Fill a 1-2 gallon glass jar with fresh rose petals, with enough 
water to moisten them. Set the jap, with the lid screwed on, in 
a kettle of water, over a hot fire, to boil steadily for an hour. 
Then strain the contents of the jar into finger bowls. The bou- 
quet of the rose leaves will be rich and fragrant enough to be 
diluted with water to fill the bowls two-thirds full. 

Float 2 or 3 fresh rose petals on the surface of each bowl. — 


ICE CREAM 


‘““A morsel cold.”’ 


VANILLA ICE CREAM. 
Mix 1 quart of thin cream, 3-4 of a cupful of sugar, a few 
grains of salt and 1 and 1-2 tablespoonfuls of vanilla; then 
freeze, using 3 parts of finely crushed ice to 1 part of rock salt. 


PHILADELPHIA ICE CREAM 
One quart cream to 1 pint milk, 1 pound sugar, whites of 3 
eggs (beaten), 1 tablespoon vanilla. Stir the eggs in the cream, 
add the sugar and vanilla; then freeze. This makes 2 quarts. 


CARAMEL ICE CREAM. 

Three cups brown sugar, cook without water, stirring all 
the time; 2 quarts sweet milk, heat on stove; when it begins to 
boil, add 3 well beaten eggs and 3-4 cup flour dissolved in a 
little cold milk. Cook well and add melted sugar, and when 
cool, add 1 quart of cream. 


COFFEE ICE CREAM. 

Three cups cream, 1 cup milk, 1 scant cup sugar, 1-2 cup 
clear black coffee. Put cream, milk and sugar on the fire and stir 
until sugar dissolves and the cream wrinkles on top. Do not let 
it boil. Beat until it is cool; add coffee; then freeze. 


WASHINGTON CAFE PARFAIT. 

Take 1 gallon thick rich cream, add 2 cups sugar, 1 pint 
strong black coffee, whip to a froth; when stiff turn carefully into 
an ice cream freezer ; press the lid down tightly, pack in salt and 
ice and freeze 3 hours. Serve in glasses heaped high with whip- 
ped cream. Place a cherry on top. 


MAPLE ICE CREAM. 
One quart of rich cream, 1 coffeecupful of maple syrup, 1-4 
pound of chopped shelled pecans. Mix well and freeze. 


126 4 WOMAN’S CLUB COOK BOOK. 


FROZEN STRAWBERRIES. 

Hull and wash a quart of berries then mash and mix them 
with 1 cup of granulated sugar and the juice of 1 lemon. Let 
stand for 2 hours, stirring cecasionally. In the meantime boil 
tegether for 5 minutes 1 pound of sugar and 1 pint of water. 
Strain and cool. Rub the fruit through a sieve, mix with the 
cold syrup and freeze. When firm pack down in the can, repack 
with ice and salt, cover and set away for 2 hours to ripen. 


CREAM MADE WITHOUT EGGS. 

To every quart of cream add 6 tablespoons of powdered 
sugar and any flavoring desired. Many people use corn starch 
and gelatine, but one of the most successful makers of ice cream 
never uses anything but pure cream and sugar with any fruit, 
strawberry, banana, nuts or crushed maccaroons. 


ITALIAN CREAM. 

Grate the rinds of 2 lemons upon a few lumps of loaf sugar ; 
stir these into 1 pint of rich cream and add enough white sugar 
to sweeten ; whip briskly, add the juice of 1 lemon, and strain in 
1 ounce of gelatin dissolved in water. When beaten thoroughly 
light, flavor to taste and put in a mold to freeze. Garnish with 
preserved fruit when served. 


| TUTTI FRUITI. 

A rich vanilla flavored cream (about 2 quarts), sweetened 
to taste. Put in the freezer, and when it thickens, stir gently 
through it candied cherries, raisins, citron and nuts, if liked, and 
continue the freezing until solid. 


WHITE RIBBON FROZEN PUDDING. 

One-fourth box gelatine, 1 quart milk, 1 pint of cream, 1 1-2 
cups sugar, 1 teaspoon vanilla or pistachio extract, 1 pound can- 
dicd fruit, 1 cup chopped nuts, 1 salt spoon of salt. Soften gela- 
tine in 1 cup milk, scald remainder of milk and pour over gela- 
tine, adding sugar, cream, flavoring and salt. Pack and freeze. 
When dasher is removed, or partly frozen, stir in fruit and nuts, 
then pack for 2 hours and allow cream to blend. If candied fruits 





WOMAN’S CLUB COOK BOOK. 127 


are not available seeded raisins, currants, citron and Malaga 
grapes, seeded and chopped, may be used with good results. 


CHOCOLATE SUNDAE. 
One pint boiling water, 2 pinches salt, 2 squares chocolate, 
1 cup granulated sugar, 1 teaspoon vanilla, added when nearly 
done. Cook until thick as syrup. Pour sauce, either hot or cold 
over vanilla ice cream, just before serving. 


HOT CHOCOLATE SUNDAE. 
Melt 1-4 cup of Baker’s chocolate, 3-4 cup sugar, 1-2 cup of 
boiling water ; stir together and work until thick as cream. Serve 
hot on ice cream. 


RHUBARB JELLY CUPS. 

Filled with a vanilla white ice cream, not only makes a 
pretty dish, but a delicious one. Cook enough rhubarb to 
measure 1 quart when pressed through-a_ sieve. While 
hot add enovgh sugar to sweeten, and two tablespoonfuls of 
gelatine soaked in 2 tablespoonfuls cold water; stir until the 
gelatine is dissolved; then turn into small cups. When firm 
and unmolded, scoop out wells in center and fill with cream. 
Arrange the remnants around base of each cup. 


A DAINTY ICE CREAM SERVICE* 

Is to color 1-2 white cream a delicate green; then, while 
“mushy,” pack into pound baking powder cans; cover securely 
and wrap in greased paper to prevent salt oozing through; then 
pack for 3 hours in salt and ice. When rvady to serve, dip the 
cans an instant in hot water, and the contents will slip out. Pile 
alternate white and green on a paper napkin, and when serving 
cut through the pile so as to give each guest a green and white 
slice. 


ICES 


“T always thought cold dat cold vietual nice, 
My choice would be vanilla ice.’ 
O. W. Holmes. 


MIAMI LEMON SHERBET. 
Juice of 2 lemons, 1 lemon sliced as thin as possible, 2 cups 
sugar. Let stand 2 hours; add 1 pint rich cream, 1 pint milk. 
Freeze. 


TAMPA LEMON ICE. 
One quart water, juice of 4 lemons, 2 1-2 cups sugar, juice of 
1 orange. Boil the sugar and water for 1 minute, strain and 
add the lemon and orange juice; cool; then freeze. 


EMERALD ICE. 

Juice 4 lemons and rind of 1, a good pint sugar, 1 1-2 pints 
cold water, 1 tablespoon gelatine dissolved in 1-2 cup cold water ; 
1 cup boiling water poured on this; 1 large wine glass of wine. 
Color green and freeze. 


LOUISVILLE MINT SHERBET. 

Pound a small bunch of fresh mint until bruised; then add 
juice of 2 lemons; cover and stand 1-2 an hour; put 1 pint of 
sugar and 1 pint of water over to cook until thick; remove from 
fire and add juice of 2 large grapefruits, the mint and the lemon ; 
let stand until cool; then remove the mint, rinsing syrup off in 
1 quart cold water, which add to the other ingredients; pour all 
into the can and freeze. 


XMAS SHERBET. 

One dozen blood oranges, 1 quart water, 1 pint sugar; peel 
the oranges, cut them in halves across the sections, remove the 
seeds and press out the juice, add the sugar and water, and when 
the sugar is dissolved, strain it into the can and freeze. 


ST. AUGUSTINE PINEAPPLE SHERBET. 


Soak 1 tablespoonful of gelatine in an equal amount of cold 


WOMAN’S CLUB COOK BOOK. 129 


water for 1-2 an hour, then dissolve over steam. Boil 2 cupfuls 
of sugar with an equal amount of water for 10 minutes; add the 
gelatine when cool and 1 pint of freshly grated pineapple. 
Strain, and, when cold, freeze. 


KISSIMEE STRAWBERRY ICE 
One quart strawberries, 1 pound sugar, 1 quart water, juice 
of 2 lemons. Add sugar and lemon juice to berries. Mash, strain 
through a sieve, add water and freeze. 


STRAWBERRY ICE. 
Two and 1-2 cups sugar, 1 pint water. Boil to a syrup and 
when cold add juice of 2 lemons and juice from 1 1-2 boxes 
of strawberries. This will serve 8 people. 


ALBERTA PEACH ICE. 

Rub the fuzz from 10 peaches and put them to boil in a cup- 
ful of water. When tender drain and rub through a fine sieve. 
Add 2 cupfuls of sugar to the hot peach water, 1 cupful of water, 
the juice of 1 lemon and a few drops of bitter almond essence 
and boil to a syrup. Pour the syrup over the strained pulp, stir 
and color with a drop of carmine. Fill a mould, pack in ice and 
freeze. When ready to serve decorate with foliage. 


GEORGIA WATERMELON ICE. 

Cut a chilled melon in halves, scoop out the red meat and 
remove all seeds. Use the water that collects in each half and 
pulp flesh and water together in a bowl, adding 1 cup of granu- 
lated sugar. Pack into a freezer and turn a few minutes until 
it is frozen like soft snow and serve at once. 


FRUIT SHERBET TO SERVE 25 PEOPLE. 
Three pints water, whites of 2 eggs, 2 pounds sugar, 6 
lemons, juice of 5, rind of 1, 1 can pineapple, 5 bananas, 1-4 


pound erystalized cherries. 


ICINGS 


“Things are not always what they seem.’’ 


CONFECTIONER’S ICING. 
To every cup of sifted confectioners’ sugar add gradually 
10 tablespoons of boiling hot water. If too thin add more sugar ; 
if too thick add a little more water. When rubbed smooth with 
a fork to the proper consistency, add lemon juice to whiten or 
any other flavoring desired. Spread at once on cake. 


YELLOW GLACE. 

One-half pound sugar, 1-4 cup water, 3 egg yolks, flavoring. 
Boil sugar and water 5 minutes without stirring. It should 
harden when syrup is dropped in cold water. Beat eggs in a double 
boiler; pour the hot syrup on yolks; beat quickly; return to fire, 
cook a minute, beating all the time. Pour over cake. 


WHITE FROSTING. 

Whites of 2 eggs, beaten stiff; 1-2 pound powdered sugar. 
Beat together until it will fall in flakes from the knife; flavor to 
taste. Dust flour over the cake to absorb grease and brush off 
lightly before putting on the frosting. 


ICING WITHOUT EGGS. 

To 2 teaspoons gelatine add 2 tablespoons of cold water. Let 
stand 1 hour; then add 2 tablespoons of boiling water. After the 
gelatine is dissolved stir in pulverized sugar until thick enough 
to put on with a knife. Flavor to taste. This will dry almost as 
fast as it is put on. 





ICING. 
Beat to a stiff froth the whites of 3 eggs, adding enough pul- 


verized sugar to give it the proper consistency ; then add 3 table- 
spoons of melted butter. 


CHOCOLATE ICING. 


Melt 3 squares of Baker’s chocolate (unsweetened) in a 





WOMAN’S CLUB COOK BOOK. 131 


small double boiler, then add to it 1 tablespoon of boiling water. 
When cool add 1 well beaten egg and 1 cup of sugar. Place 
on the stove again and heat till perfectly smooth. Flavor and use. 


CHOCOLATE ICING. 

One-half cup sugar, 4 tablespoons water, 2 eggs, 1 ounce of 
chocolate or 1 tablespoon cocoa, 1 teaspoon vanilla. Boil the 
sugar, water and chocolate together two minutes, to render the 
chocolate smooth. Then add the beaten eggs. Cook 2 minutes 
more, stirring slowly and gently. Add the vanilla just as it is 
being taken from the fire and use at once, as it becomes firm 
quickly. It is good either for icing cakes or for filling. 


CARMINE FOR COLORING. 


One ounce of No. 40 carmine, 3 ounces of boiling water, 1 
ounce of ammonia. Bottle for use. It will keep indefinitely. 
Carmine can be bought at the druggists. 


COFFEE BEANS. 
Coffee beans placed in white of egg for several hours, 
then removed and the beaten white used in icing or candy, 
will produce a delicate and harmless green. 


JELLIES 


HOW TO BE SUCCESSFUL WHEN USING GELATINE. 


To make delicious and palatable jellies, etc., from gelatine, 
the following directions must be carefully observed: 

Never boil your gelatine. Soak shredded gelatine until soft. 
Soak granulated 1 minute. Both will dissolve easily when 
boiling water or milk is added. Use more or less sugar or 
flavoring, according to taste. See that vessels and straining bags 
are perfectly clean. Always use a double boiler or set vessel con- 
taining the ingredients in another vessel containing warm water. 
All jellies should be'strained through a flannel bag or some close- 
woven cloth. To harden jellies, etc., set in a cool place or on ice. 
Use more or less liquid according to the weather and your cool- 
ing facilities. 

Jellies should not be too hard. Wet moulds in cold water 


before using. Dip moulds in luke warm water to loosen jelly 
from mould. 


FANCY SURPRISE. 


One box gelatine, 2 cups granulated sugar, 1 lemon, 1 pint 
milk, 1 teaspoonful vanilla, 1 cup cold water, 1 pint of hot water, 
6 egg shells. Dissolve 1-2 box gelatine in 1 cup of cold water, 
add 1 pint of boiling water, juice and grated rind of 1 lemon, 1 
cup granulated sugar, set in a cool place to harden. 

Place 1-2 box gelatine and 1 pint of milk in a double boiler 
until gelatine is dissolved, add 1 cup granulated sugar and 1 
teaspoon vanilla. Have ready 6 egg shells from which the eggs 
have been removed by breaking as small. hole as possible in the 
large end only. Fill these with the milk mixture and set aside 
to harden. To serve, place jelly on suitable dish and break up 
with a silver fork to represent straw, carefully remove the shells 
from gelatine eggs and lay them in the center of jelly. This dish 
is especially pleasing for children’s birthday party or Haster. 





WOMAN’S CLUB COOK BOOK. 133 


TOMATO JELLY. 

Stew contents of 2 pound can of tomatoes 20 minutes with 
a slice of onion, 6 sprigs parsley, 12 cloves, blade of mace, 2 
sticks celery ; strain through a sieve, return liquid to the fire and 
add 1-2 cupful vinegar, 2 tablespoons sugar, teaspoon salt, 1-2 
teaspoon paprika (which is a sweet Hungarian pepper) and 2 
tablespoons gelatine softened in a little cold water. Stir until 
gelatine is dissolved, but do not boil; turn into a dripping or 
shallow pie tin, set on ice until firm, and set in hot water just 
long enough to loosen from the pan; cut into hearts and remove 
from the dish. 


WINE JELLY. 

One-half box gelatine, 1-2 pint cold water. When dissolved 
add 1 1-2 pints boiling water, 1-2 pound white sugar, 3-4 pint 
sherry wine, juice of 2 lemons and rind of 1. Strain and pour 
into mould or dish. 


BLACKBERRY JELLY. 

Cook the berries, pour into a bag and drip well. To 1 
quart juice add 1 pound white sugar; dissolve; put on the 
fire and boil until it forms a thick jelly. 

CURRANT JELLY. 

After steaming and squeezing currants, measure the juice 
and to every pint allow 1 pound of sugar. Put the sugar in a 
crock large enough to hold all the jelly. Then place juice on 
stove and let boil hard 20 minutes; then pour it over the sugar in 
the crock and stir until sugar is dissolved. 

DUCHESS APPLE JELLY. 

Cook apples same as for any jelly and strain. To 6 cups of 
juice add 5 of sugar; boil juice 15 minutes, add sugar, boil 10 
minutes longer and just before removing from stove add juice 
of 2 lemons. 

CRANBERRY JELLY. 

Wash 1 quart of cranberries, add 1-2 a pint of water, cover 
the kettle and cook for 10 minutes. Press through a sieve, add 
1 pound of sugar, stir over the fire until the sugar is dissolved. 
Bring to a boil and turn at once into a mould. To keep its 


134 WOMAN’S CLUB COOK BOOK. 


form nicely it must stand in a cold place over night. Too long 
boiling will spoil the jelly. 
CRANBERRY JELLY. 
To 4 cups of washed and picked cranberries add 1 cup of 
boiling water. Cook until tender, Rub through a sieve, cook 5 
minutes and turn into mould. 


CRANBERRY JELLY. 

One quart cranberries covered with water; peel and slice 4 
apples into it; boil and wash through a colander. Strain, and to 
1 cup of juice add 1 cup of sugar. Boil again till it jellies and 
pour into a mould. 





MEATS 


‘‘There’s no want of meats, sir, 
Partly and curious viands are prepared 
To please all kinds of appetites.’’ 
Massenger. 


BROILED STEAK, SIRLOIN OR PORTERHOUSE. 

Trim off exposed edges and remove superfluous fat. Heat 
broiler and grease lightly with a piece of fat on a fork. Place 
steak on broiler with skin edge toward handle. Open chimney 
damper and check of range, and hold steak close to the clear red 
coals, turning every 10 seconds. When half the time allowed for 
cooking has expired, reduce the temperature by holding broiler 
higher, and turn as before until cooked. Serve on hot platter, 
garnished with cress and slices of lemon. 

Time for broiling: Steak 1 inch thick, rare, 4 minutes; 
medium, 6 minutes; well done, 8 minutes. Steak 2 inches thick, 
rare, 8 minutes; medium, 10 to 12 minutes; well done, 14 
minutes. 

BEEFSTEAK. 

Have the frying pan very hot, (do not grease it). Cut up 
a piece of butter size of an egg in small bits on the meat dish; 
sprinkle salt and pepper over it and add any sauce you care for. 
Let the butter be melted before you cook steak. Put steak in the 
frying pan and turn from side to side rapidly 4 times. Let 
it cook about 2 minutes on each side and then put it on the 
platter, turning several times in the melted butter. Serve at 
once. 

MOCK DUCK. 

Take 3 or 4 pounds of tender round steak, cut quite thin; if 
not very tender beat a little; spread over just a little salt and pep- 
per smoothly. Have a dressing ready made of 5 stale rolls or 6 
large slices of bread, moistened until it can be easily chopped 
with a spoon; 1 large spoonful of melted butter, 1 very small 
onion, several sprigs of parsley, pepper and salt to taste ; spread 


136 WOMAN’S CLUB COOK BOOK. 


over the steak and then fold it over and roll it up. Put any 
dressing which may be left, on top and add a small quantity.of 
parsley; lay carefully in baking pan, add about 1 pint of hot 
water and let it cook steadily for 3 hours; add a little more water, 
if necessary; take up carefully; thicken the gravy with burned 
flour and pour over or serve in a gravy boat. 


BEEFSTEAK PUDDING. 


Make a pastry for boiling of 1 pound flour, 1-2 pound finely 


chopped suet and water; roll out about 1-4 inch thick and line 
a well greased pudding dish. Take 1 1-2 pounds good beefsteak 
and cut into thin slices about 4 inches long. Season well and 
flour; then lightly roll them; fill the dish with these, pouring 
in sufficient water to make gravy. The top must be covered with 
the remainder of the rolled pastry, taking care to secure the 
edges. Steam for 4 or 5 hours and leave in dish. 
FILLET OF BEEF, 

Wipe, remove the fat, veins and and any tendonous portions 
from a 3-pound fillet. Put 1-2 pound of butter in a hot frying 
pan, and when melted put in fillet and turn frequently until the 
entire surface is seared and well browned; then turn occasionally 
until done, the time required being about 30 minutes. Remove to 
a hot serving dish and garnish. Serve with brown mushroom 
sauce, 

The garnish in this case makes the dish a feast to the 
eye as well as to the palate. Scrape carrots and cut into tube- 
shaped pieces, using a French vegetable cutter; there should be 
1 cupful. Cook in boiling salt water until tender, drain and sea- 
son with butter, salt and pepper. Drain 1 cupful of canned peas, 
rinse thoroughly with cold water, heat to the boiling point, and 
season with butter and salt. Cook half a cupful of seedless 
raisins in boiling water until plump, and then drain. Wipe 1-2 
pound of mushrooms and saute the caps in butter for 5 minutes. 
Arrange the carrots, peas, raisins and mushroom caps around 
the fillet and put a sprig of parsley on top. 

ROLLED FLANK STEAK. 

A flank steak is a lean piece of beef weighing 2 pounds and 

cut from the inside of the flank. It is free from bone, the grain 


WOMAN’S CLUB COOK BOOK. 137 


runs lengthwise, and the whole piece is covered with a tough 
muscle which the butcher easily strips off. Quick cooking will 
not give a tender result as we find in a sirloin steak, but it is 
Juicy, well flavored and inexpensive, and if slowly cooked will 
prove tender and very palatable. Lightly score the surface on 
both sides with a sharp knife, rub one side with salt and pep- 
per, sprinkle with onion juice, chopped parsley and a little 
thyme or savory, roll up and tie. Melt some dripping in a fry- 
ing pan and in it brown the meat, turning until completely 
seared and colored, then transfer to a deep pan or dish—a casse- 
role is just the thing if you have one. To the fat in the pan add 
1 tablespoonful of flour and stir well-browned; add gradually 
15 cupful of water or stock and stir till thick and smooth. 
Season with salt and pepper; add 1 1-4 cupful of 
vinegar or claret and pour round the meat. Cover closely and 
place in a moderate oven for 2 hours. Remove the twine, lay on 
a hot platter and pour around the gravy. 
BEEF a La IROQUOIS. 

Two cupfuls of finely chopped cooked meat, 2 tablespoon- 
fuls of butter, 1 small onion, 1 cupful of tomato, 2 tablespoonfuls 
of flour, 1 cupful of stock, salt and pepper to taste. Melt and 
brown the butter, add the onion, sliced, and cook until a deli- 
cate brown. Add the flour and brown, stirring all the time, then 
add the meat. Add the stock and tomatoes and cook until thor- 
oughly heated. Serve on a hot dish garnished with toast. 

MEAT LOAF. 

Chop fine 2 pounds of good lean beef, 1-2 pound of suet 
and 1 onion; put in mixing bowl, season with 2 tablespoonfuls 
salt, 1 salt-spoonful pepper, add 2 cupfuls fine bread crumbs and 
moisten with 2 well-beaten eggs; mix well and shape into the 
form of a loaf, using the hands, adding flour sufficient to pre- 
vent the loaf from falling apart. Bake in moderate oven about 
35 minutes, dusting with melted butter. Drain a can of mush- 
rooms cut from stalks, then place them in a pan with 2 ounces of 
sweet butter, season with 1-2 teaspoonful salt, add 1 saltspoonful 
pepper, cover and simmer 20 minutes; pour over meat loaf and 


serve hot. 


uw 
- 


138 WOMAN’S CLUB COOK BOOK. 


MEAT LOAF. 

Chop 2 pounds of lean beef fine, together with 1-2 pound of 
suet and 1 onion. Then turn into mixing bowl; season with 2 
teas spoon of salt, and a saltspoonful of pepper; add 2 cupfuls 
of fine bread crumbs and moisten with 9 well beaten eggs; mix 
well and shape into the form of a loaf, using the hands, adding 
flour sufficient to prevent the loaf from falling apart. 


BEEF LOAF. 
Two and 1-2 pounds beef, 2 cups rolled crackers, 2 cups 
milk, 2 eggs, 1 saltspoonful pepper, 1 1-2 saltspoonful salt, 2 
tablespoonfuls melted butter, 1 large onion. Nutmeg to taste. 


GROUND BEEF HASH. 

Instead of grinding the raw beef try this plan. First throw 
the tough end of a sirloin steak, which is not tender when boiled, 
on a very hot griddle, turn immediately. While hot cut into 
small pieces and run through a meat chopper, letting the ground 
meat fall into the griddle. Return to the fire for a moment, sea- 
son with salt and pepper. Do not allow to heat too long, so as to 
dry up the juice of the meat. Serve at once. 


BEEF BALLS. 


Take a small piece of lean steak and with a teaspoon 
scrape the meat off, leaving fibre. Make meat into a small ball 
and turn quickly on a hot stove lid. A little butter, pepper and 
salt may be added. 


MARIETTA BEEF BALLS. 


Three pounds good round steak, 4 eggs, juice of 1 lemon, 1 
cup flour, 1 onion chopped fine. Mix the above ingredients, add- 
ing salt and pepper to /taste. Make into balls and fry a 
light brown, dipping each ball into vinegar before frying. A 
nice gravy can be made for this by stewing the trimmings of 
the steak. After the juice is extracted, remove the crisp particles 
and thicken with a little flour and season. Pour this over the balls 
and serve with slices of hard-boiled egg and lemon. 


CROQUETTES OF COLD MEATS. 
Cold beef, mutton or chicken, chopped fine, 2 hard-boiled 
eggs, 1 cracker rolled; season with pepper, salt and butter; mix 


WOMAN’S CLUB COOK BOOK. 139 


well together with 1 raw egg, into little balls and bake in the 
oven. 
HORNETS’ NEST SLICED MEAT. 

Secure a nice, thick juicy round roast. Boil 2 hours. To 
the water add salt, vinegar, cloves, spice, mace, onions and sum- 
mer savory, to suit the taste. Serve cold. Cut in large thin 
slices. 

~ SOUTHERN RECIPE FOR CORNING MEAT. 

Twelve pounds salt, 4 pounds brown sugar, 1-4 pound salt- 
- petre. Mix the above well together and sprinkle the meat with 
it; then pack the meat very tight in keg or barrel and let it stand 
a day or two, then pour over it a pickle made of the remainder 
of the salt, etc. Make the pickle with cold water. Let it stand 
a day and skim before putting it on the meat. It must be strong 
enough to bear an egg and will take 6 gallons of water to make 
it so. If this quantity of pickle or brine is not enough to cover 
the meat, make more, using same proportions of salt, etc. Let the 
meat remain 3 or 4 weeks in this pickle before using. Can be 
smoked or boiled. This quantity will can 100 pounds of meat. 


VEAL LOAF. 

Two pounds finely chopped veal, 1 cup bread crumbs, 3-4 
cup sweet milk, 1 egg, 2 tablespoonfuls of butter; grate 1-4 tea- 
spoonful of nutmeg and add to the above with 1-4 teaspoonful 
of black pepper and juice of lemon. After this has been thor- 
oughly mixed, roll in bread crumbs and shape it to look like a 
loaf; put in pan with a cup of water; bake. When cold it slices 
beautifully and is excellent to serve at lunch. 


VEAL LOAF (RAW VEAL). 

Pass 3 1-2 pounds of raw veal, 1-4 pound of fat salt 
pork, and 1-4 pound of cooked ham through a food chopper, with 
6 common crackers. Add 1 tablespoonful of salt, 3 eggs, beaten 
without separating the whites and yolks, 3 tablespoonfuls (or 
more, if needed, to make the mixture cling together) of cream, 
milk, white or tomato sauce, and 1 teaspoonful of pepper. Add, 
also, at discretion, the grated rind and juice of 1-2 a lemon, 1 
teaspoonful of sweet herbs or parsley, and 3 a teaspoonful of 


140 WOMAN’S CLUB COOK BOOK. 


mace. Mix the ingredients thoroughly and shape into a compact 

loaf. Slide on to a tin sheet and set this on the rack in a baking 

pan. Cover with slices of bacon or salt pork, and bake between 

2 and 3 hours, basting every 10 minutes with bacon or salt 
pork fat. Serve cold, sliced thin. 


JELLIED VEAL. 

Two or 3 pounds of veal near shank, without much bone. 
Wash and put in boiling water enough to cover. Boil rapidly for 
about 20 minutes, then simmer until meat is tender. Cool in 
the water in which it is cooked, which should be reduced to just 
enough to moisten meat nicely. When cool chop fine and season 
to taste, using salt, pepper, sage or onion; mix with the stock, 
and place one layer in a mould, slice over it a layer of hard- 
boiled egg, then a layer of meat, until the dish is full. Put on 
ice and serve cold in slices. 


VEAL PIE. 

One and 1-2 pounds filet of veal cut in small pieces; 1-4 
pound lean ham or bacon, cut in small pieces; with butter. Stew 
well together in pie dish with seasoning and sufficient water to 
cover. When tender, add 2 hard-boiled eggs sliced, a small 
quantity of minced parsley and thyme. Cover with pastry 
and bake. . 


NEW ORLEANS DRESSING FOR VEAL ROAST. 

Brown 1 cup of flour; mix it well with the veal broth; let it 
cook slowly until it is smooth; then add small slices of green 
peppers and onions, a little parsley, and 1 tablespoonful of tomato 
ketchup ; cover the roast with it, then sprinkle with grated bread 
crumbs; place in the oven to brown. 


SPARTANBURG SAUSAGE PONE. 

Use equal parts of pork sausage and cold mashed potatoes, 
well seasoned with salt and pepper. Make into pone and bake 
quickly. 

HILLSBORO PORK SAUSAGE. 

‘l'o make pork sausage, grind meat; to 1 pound of meat add 

1 saltspoon of pepper and 1 teaspoon each of salt and sage. 


WOMAN’S CLUB COOK BOOK. 14] 


BANANAS WITH BACON. 
Slice bacon thinly and fry gently on an iron frying pan; 
drain on paper, and place on a hot platter. In the bacon fat cook 
bananas peeled and sliced. Serve immediately. 


DEVILED HAM. 

One-half pound raw ham cut in thin slices, 1 tablespoonful 
mustard, 1 tablespoonful vinegar, 2 tablespoonfuls melted but- 
ter; 1-4 teaspoon cayenne pepper, a slight dredging of flour. Mix 
all the ingredients, spread on the ham, both sides; dredge with 


flour, broil for 8 minutes. Serve at once. 


WITH A LEG OF LAMB 

If it is to be boiled add 2 bay leaves to the water in which 
it is to cook and save the liquor for a soup. If to be baked, place 
1 1-2 cups of hot water in a small saucepan, add 1 tea- 
spoon each of powdered clove and cinamon and baste the lamb, 
using this instead of hot water. It adds a delicious flavor, es- 
pecially if the meat be served cold. 

The second time a roast appears on your table it is sliced 
cold and accompanied by a tasty dressing made as follows: 
Cook 1 egg until hard cooked, mash the yolk and chop the white. 
To the yoke add 1 teaspoon of sugar, 1-2 teaspoon of salt, 1 tea- 
spoon of mustard, 1 tablespoon of olive oil and 2 tablespoons of 
vinegar. Mix well and sprinkle the chopped white on top. Pass 
in a mayonnaise cup and serve the meat garnished with parsley. 

The bone yields us yet another meal. Cut all the meat off 
and crack the bone, place in a stewpan and cover with warm 
water. Add 4 sprigs of parsley, a dash of paprika, salt to taste 
add 1 teaspoon of lemon juice. Let simmer 1-2 hour and thicken 
with flour. Cook until flour is done and serve on toast. 


ROAST LAMB. 

Roast quickly for 2 hours. When ready for the table the 
shoulder must be separated from the ribs with a sharp knife, 
raised up and a small piece of butter and a little salt and 
lemon juice thrown in over the meat. The shoulder must then be 
restored to its place. If roasted with slices of turnip and carrot 
laid over it beneath the paper which covers it, it may be glazed 


142 WOMAN'S CLUB COOK BOOK. 


and served on stewed green peas. Salad and mint sauce are placed 
in separate dishes. 


LAMB CHOPS AND GREEN PEAS. 

While loin chops are preferred by man, rib chops make the 
best appearance at a formal meal. Broil them and serve prettily 
garnished with parsley or watercress. A quart of shelled peas 
will be ample for 6. In a saucepan melt together 2 tablespoon- 
fuls of butter, 1 scant teaspoonful of salt, 1-2 teaspoonful of 
white pepper and 1 scant teaspoonful of sugar. Turn the washed 
peas into this, cover, and shake over the hottest part of the fire 
for 5 minutes; then add 3 tablespoonfuls of boiling water, cover 
again and draw to one side, letting cook slowly until tender; if 
young from 25 to 30 minutes will be ample. More water may be 
added from time to time to keep them from burning, but they 
should be almost dry when done. 


SLICED LAMB’S LIVER. 
Boil a lamb’s liver till very tender, mash to a paste with a 
fork, adding a spoonful of butter, salt, pepper and a little mace. 
Press into a bowl and slice when cold. 


KILLARNEY STEW. 


Parboil lean mutton, then remove meat and brown in hot fat; 
after flouring, place browned fat pork in bottom of deep kettle; 
then place alternate layers of thinly sliced onion, carrot and mut- 
ton cut into small pieces, then potatoes cut an inch thick; salt 
and pepper. Place cover over after pouring in the mutton water, 
from which all fat has been removed; let simmer until carrots 
and potatoes are tender; then remove to hot dish until the liquor 
‘s converted into a creamy sauce by adding flour; add pinch of 
summer savory, and when serving, place a small baking powder 
biscuit on top of each bowlful of stew before adding sauce. 


CHICKEN, SOUTHERN STYLE. 

Split the chicken down the back as for broiling; wipe dry 
and rub all over with salt and pepper. Put in a baking pan 
with a slice of bacon and two cups of water. Cook about an hour, 
basting frequently. 





WOMAN’S CLUB COOK BOOK. 143 


MARYLAND CHICKEN. 

Joint a young chicken, roll in seasoned flour, then egg and 
crumb the joints. Lay in a dripping pan and on each joint lay 
a thin slice of fat bacon. Bake 20 minutes in a very hot oven, 
removing the bacon to a platter when thoroughly crisp. Arrange 
the joints with the bacon, thicken the fat in the pan with 2 
level tablespoons of flour, add 1 cup of thin cream, and when 
thoroughly blended, strain over the meat. 


ROAST CHICKEN. 

Carefully clean the bird, which may be stuffed or not, as de- 
‘sired. Sprinkle with salt and pepper and place on slices of salt 
pork in a rather deep baking dish. Add a little water and place 
in a very hot oven, allowing 14 or 15 minutes to each pound. 
Baste frequently. About 15 minutes before it is done, re- 
move from the oven, rub the tops and sides well with butter, 
dredge with flour and return to the oven for a few minutes. 
Garnish with parsley. 


CUMBERLAND CHICKEN PIE. 

Disjoint and cut the chicken into small pieces. Boil in water 
enough to cover. Remove scum every few minutes; add 1 tea- 
spoonful of chopped onion, 1 tablespoonful parsley, small lump of 
butter, pepper and salt. When well cooked, allow to cool and 
add 2 well beaten eggs and a little cream. Line a pan with rich 
pie crust and bake until crust is nicely browned. 


BONED CHICKEN. 

Boil a chicken in as little water as possible until meat will 
fall from, bones, remove all skin, chop together light and dark 
parts, season with pepper and salt. Boil down liquid in which 
chicken was boiled, then pour it on the meat, place in tin, wrap 
tightly in cloth, press with heavy weight for several hours. Serve 
cold, cut in thin slices. 


UNCLE RASTUS’ MOLDED CHICKEN. 

Cook a fowl until the meat slips from the bone, letting the 
water cook nearly out the last 1-2 hour and season with pepper 
and salt. Remove the bones, gristle and skin and chop the meat, 
placing a layer in a mould, then a layer of cold, sliced boiled 


144 WOMAN’S CLUB COOK BOOK. 


eggs, alternating till the dish is full. Heat the liquid in which © 


the chicken was cooked, pour over the mould, then set aside to 
cool and harden. Slices, when nicely seasoned, are very appetiz- 
ing for cold lunches, and fried in, batter make an excellent 
breakfast dish. 


PRESSED CHICKEN. 

Boil a chicken until tender; take out all the bones and chop 
the meat very fine; season with salt, pepper and plenty of butter. 
Add to the liquor the chicken was boiled in, 1 cup of bread 
crumbs made soft with hot water, add to this the chopped 
chicken. When heated, take out and press into a bowl. Serve 
cold. 


NEWBERN SMOTHERED CHICKEN. 
Split open in the back, lay flat in the baking pan, sprinkle 
with salt, pepper and add 1 teacup of water. Lay on bits of but- 
ter and sprinkle with flour. Bake in a moderate oven 1 hour. 


ATLANTA CREAMED CHICKEN. 

Cut up 2 spring chickens and stew until tender, adding 
pepper, salt and butter. Just before serving, turn over it 1 cup 
of cream, thickened with flour, a lump of butter and 2 sprigs of 
chopped parsley. Let boil up once and turn into a tureen. 


SCALLOPED CHICKEN. 
Equal parts cold chicken, boiled rice and tomato sauce. Put 
in layers in shallow dish and cover with buttered crumbs. Bake 
till brown. 


DEVILED CHICKEN OR VEAL. 
Boil 1 chicken or 2 pounds veal very tender and grind fine. 
Use 6 hard-boiled eggs, 1 teaspoon mustard, salt and pepper to 
taste. Chop eggs and stirintomeat. Add sour cream, a dash of 
lemon (also onion, if desired,) to make very smooth. Serve on 
lettuce leaf, or between thin slices of bread. Makes delightful 
sandwiches. 


TERRAPIN CHICKEN. 
One chicken boiled (or cold left overs), 1-4 tumbler cream. 
Put on fire and beat together. Add 3 eggs, hard boiled, mashed 
fine. Add to this 1-4 pound butter, 1-4 teaspoon pepper, 1 tea- 





WOMAN’S CLUB COOK BOOK. 145 


spoon salt, 1 wine glass sherry wine. Mix all together to a paste 
and stir into chicken and cream. Pour in another wine glass of 
sherry wine just before serving on toast. 

TO ROAST TURKEY. 

After the turkey has been carefully filled, sew it up, draw the 
thighs close to the body and skewer or tie with twine, crossing 
the drumsticks over the tail. Turn the tips of the wings back 
and skewer or tie close to the body, not over the breast. Rub 
the turkey all over with soft butter, salt, pepper and flour and lay 
bicast down on a rack in a baking pan, with a few pieces of 
turkey fat serving as cushions. Put into a hot oven 5 minutes, or 
until the flour begins to color, then reduce the heat slightly and 
add 2 cupful of the stock from the cooked feet or simply hot 
water to the pan. If the turkey shows signs of browning too rap- 
idly, cover with greased paper (the paraffin paper that comes as 
lining for cereal or cracker boxes is excellent for this purpose). 
As fast as one chars replace with another. Baste frequently, 
dredging lightly with flour after each basting. An 8-pound 
turkey will require 2 or 2 1-2 hours to roast. To tell 
whether it is done, test the thigh with a small fork. It should 
separate easily from the body. 

Remove to a hot platter and set where it will keep warm 
while you make the gravy. If there is much fat in the pan pour 
cff nearly all. Set the pan on the stove and stir 2 tablespoonfuls 
of flour into the fat. Stir smooth, let it brown a moment, then 
add gradually boiling water to make the consistency desired. 
Salt and pepper more highly, if necessary, and if the gravy is not 
rich brown add a tablespoonful culinary bouquet. 

TO PREPARE A FOWL. 

When your fowl comes home from the butcher’s you will, in 
all probability, find it dressed, and with the liver, gizzard and 
Leart returned to the inside. After removing all the little 
feathers that may have escaped notice when the fowl was plucked 
hold over the gas flame or a twisted newspaper lighted in the 
firebox of a coal stove and singe. Next remove the red parts— 
the lungs that cling to the ribs—and throw them away. 

Cut the oil bag carefully from the tail and take out every 


146 WOMAN’S CLUB COOK BOOK. 


particle of it, as it imparts a strong odor. Turn the skin back 
at the neck and cut off the neck close to the body. Draw out the 
tendons from the drumsticks with a fork or a dull-pointed 
skcwer.. This makes the flesh of the drumstick much more 
tender. 

All the fat from the inside of the fowl should be removed, 
for in a turkey, goose or duck it is too strong for cooking. All 
chicken fat shoul be saved and tried out, as it makes a most deli- 
cate shortening, or it may be used in making a mayonnaise 
dressing. After the fowl is well cleaned, wash thoroughly inside 
and out, then rinse and dry. The giblets should be well cleaned 
and then cooked in a saucepan with boiling salted water until 
tender, when they may be chopped and added to dressing or 
gravy, as preferred. If they are to be used in the dressing cook 
several hours beforehand. 


STUFFING FOR FOWL. 

The stuffing for a fowl of whatsover sort may be a plain 
bread variety, seasoned with parsley, onion, a little celery and 
salt and pepper; a chestnut stuffing, one of oysters, olives, mush- 
rooms, or the giblets with the bread. A little sausage or fat salt 
poik mixed with bread makes a rich dressing. One of the best 
dreesings is the dry Philadelphia stuffing. 

DRY PHILADELPHIA STUFFING. 

To make this dressing, which is never soggy nor heavy, as 
wet dressings are apt to be, but falls apart like well-cooked 
rice when served, use 2 quarts of stale, finely crumbled bread. 
Season with 2 even tablespoonfuls salt, 1 heaping teaspoonful 
pepper, 2 tablespoonfuls each powdered summer savory and 
minced parsley and 1 of powdered sage. Rub a cupful of butter 
through the bread crumbs; then having dusted the cavity of the 
bird with salt and pepper and a little poultry seasoning or sage, 
stuff full and sew up. Push the legs close to the body and draw 
ihe wings back so that the breast may stand out plump and fair, 
affording the carver an easy task. Rub 1 teaspoonful of salt 
over the bird, brush over with olive oil or melted butter, dredge 
with flour, lay breast down in the dripping pan, add a little hot 
water to the pan and roast in a medium hot oven, basting fre- 


Oe 


—-* 


———— 


WOMAN’S CLUB COOK BOOK. 147 


quently. If too hot protect the bird with a thick sheet of but- 
tered paper or the paraffin paper that comes already prepared. 
Allow 10 minutes to the pound for roasting after the first 20 
minutes. 

BUTTERNUT AND POTATO STUFFING. 

Add to] quart of mashed and beaten potato 1 quart of bread 
crumbs, 1 1-2 cups butternut meats, blanched and chopped, 
1 level teaspoonful of salt, 1-2 teaspoonful pepper, 1 table- 
spoon mixed herb seasonings, 1-2 cup cream and 1 beaten egg. 


NORFOLK DRESSING FOR TURKEY OR ROAST 


CHICKEN. 
Take cold lightbread and a corn dodger and crumble togther. 


Season with pepper, salt, butter, 3 hard-boiled eggs crumbled, 
celery seed, and mix together dry. Use no water, this 
makes it heavy. Make into balls, press together and fill the in- 
side of the fowl, laying a good-sized ball outside the neck part; 
fill until _plump and firm. If you wish to stuff with oysters, stew 
them first and mix with the dressing, half and half. 


FORTRESS MONROE DRESSING FOR TURKEY. 
One pint bread crumbs, 1 pint fresh oysters, picked over and 
washed ; butter size of an egg, salt and pepper. Scant teaspoonful 
celery seed. Add sufficient liquor from the oysters to moisten. 
Fill turkey with the dressing and bake. 


ASPARAGUS DRESSING. 

One can of asparagus tips, carefully drained and mixed with 
an equal quantity of grated bread crumbs, after which is added 
in the order mentioned, 2 tablespoons of melted butter, 1 chopped 
hard cooked egg, a dash of white pepper, 1 saltspoon of salt, 1 
small Bermuda onion minced and browned in butter, a tiny speck 
of grated horse-radish and a very little rich milk. Drain the 
dressing after mixing so that it will be very dry and stuff as 
usual. 
CELERY STUFFING. 

Stew until tender 1-2 bunch of celery that has been cut 
into small pieces, adding while cooking 1-2 a minced onion, 1 
saltspoon of salt, a dash of paprika, a few drops of Worcestershire 


148 WOMAN’S CLUB COOK BOOK. 


sauce and 1-2 teaspoon of meat glaze. Now press through a 
puree sieve, adding 1-2 loaf of grated whole wheat bread and 
3 tablespoons of thick cream sauce; mix lightly but thoroughly 
and flavor with a small wineglass of sherry, if liked. 


BERLIN DRESSING. 
Pass through the meat chopper 1 pound of cold cooked veal, 
3 small sausages that have been parboiled for 8 minutes, 2 or 3 
sprays of parsley and 6 stoned olives; mix the ingredients to- 
gether until reduced to a paste and then stir in gradually 2 cups 
of grated rye bread and 1 well beaten egg. This dressing should 
be rather dry and is sufficient to fill a 12-pound turkey. 


MUSHROOM STUFFING. 

Chop rather coarsely a pint bottle of mushrooms that have 
been carefully drained, adding a small cup of oysters, 6 crumbled 
dinner rolls, a pinch of powdered mace, a seasoning of salt and 
pepper, 1-2 teaspoon of poultry seasoning and 1-2 cup of rich 
cream sauce. Flavor with Maderia and stuff the turkey at least 
18 hourse before it is to be roasted. 


BROWN BREAD STUFFING. 

Grate into a mixing bowl 2 loaves of Boston brown bread, 
gradually adding 6 chopped hard cooked eggs, 1-4 pound of 
minced cold boiled tongue, a pinch of cayenne pepper, a tiny 
pinch of thyme, 1 drop or 2 of tabasco sauce, and sufficient 
tomato catsup to moisten; cook for a few moments over hot 
water, filling the turkey before it is quite cold. 


NUT AND RICE DRESSING. 

Boil a quart of chestnuts in slightly salted water, and after 
shelling pound to a paste in a mortar, moistening with a little 
sweet cream and gradually adding 1 cup of boiled rice, very 
dry, 1 teaspoon of peanut butter, 2 powdered soda crackers, 1 
tablespoon of melted butter, 1 saltspoon of paprika, 1-4 teaspoon 
of ground cinnamon, a pinch of celery salt, and 1-2 teaspoon of 
salt; mix well and set in the ice chest until it can be readily 


formed with the hands; use about 12 hours before the bird is 
roasted. 


WOMAN’S CLUB COOK BOOK. 149 


CABIN ROAST CAKES. 

When baking a roast make flat cakes from a dressing pre- 
pared as for chicken, with the addition of a bit of chopped onion. 
Bake in a dripping pan and serve with the roast and gravy. - 

A PRETTY SIDE DISH. 

Mince turkey after it is stewed, put boiled rice around dish 

and set in stove to brown; garnish rice with boiled egg. 
TO BROIL QUAIL. 

Pick the birds nicely without scalding; singe off fine hair; 
split them down the back and flatten the breast bone. Have your 
griddle iron over a bed of hot coals. Tie up a good sized lump of 
butter and lard into a cloth and baste them often while broiling. 
When you first put them on turn down the breast part, turn over 
once or twice so as to get them well done on both sides. Pepper 
and pour over drawn butter. Serve on toast. 

FAYETTEVILLE ROAST QUAIL. 

Boil quail until they can be pierced with a fork. Put a 
small slice of fat pork with a bit of butter, on the breast of each 
bird. Brown inside the oven, thicken the gravy and serve hot 
on toast. 

ROASTED DUCK. 

After cleaning the bird, stuff it with a bread dressing sea- 
soned with bacon drippings, green parsley, celery, pepper and 
salt. Spread the skin with melted butter and dredge with flour ; 
then set in a moderate hot oven and baste with hot water and 
melted butter every 15 minutes. Allow 1-2 hour to heat the 
duck, then allow 10 minutes for every pound of duck to cook. 
When done the drippings in the pan should be a rich brown to 
use as the foundation for the gravy. 

ROAST GOOSE OR DUCK. 

Singe and wash the skin well and flatten the breast bone by 
striking it with a rolling pin. Stuff partly full with mashed 
potatoes highly seasoned with sage, onion, salt and pepper, with 
a little butter. Put in a deep pan and baste often. Allow 18 
minutes to the pound for cooking a young goose, 1-2 hour 
for an older one. 


150 WOMAN’S CLUB COOK BOOK. 


MAKING AND. COOKING CROQUETTES. 


This recipe will answer for all meat  croquettes, © 


keeping the proportions exactly the same and changing the 
seasoning to suit the meat. Chop sufficient cold cooked meat to 
make 1 pint. Put 1-2 pint milk over the fire; rub together 1 table- 
spoonful of butter and 2 of flour; add to the milk and stir until 
thick and smooth. Season the meat with 1 teaspoonful of salt, a 
dush of pepper, 1 teaspoonful of onion juice, and 1 tablespoonful 
of chopped parsley. Add, if you like, a little celery seed. Mix the 
meat with the paste and stand aside to cool. When cold form into 
croqucttes, dip in egg and roll in bread crumbs; then fry in 
smoking hot fat, 8365 degrees Fahrenheit. The quantities given 
will make 7 croquettes, which may be served plain, with tomato 
sauce or peas. 


MISSISSIPPI MEAT CAKES. 

Two cupfuls of chopped cooked’ meat, 3 tablespoonfuls of 
cracker crumbs, 2 eggs, 2 tablespoonfuls of butter, 1 small onion, 
salt and pepper to taste. Chop the onion very fine. Melt the but- 
ter, add to the cracker crumbs, mix with the eggs, meat and 
seasoning. Make into flat cakes and saute in butter or dripping. 


VANCE MEAT FRITTERS. 


Chop finely cold cooked meat to make 1 cup. Season well | 


with salt, pepper, onion juice and a little chopped parsley. Make 
a thick batter with 1 cup of flour, 1 egg, 1 teaspoon baking pow- 
der and a pinch of salt, adding milk to moisten (about 1 cup). 
Put the meat into this and drop by spoonfuls into hot fat. Cook 
until golden brown and drain well before serving. Send to the 
table plain or with tomato sauce or brown gravy. 


) SWEET POTATO HASH. 

Dice cold boiled sweet potatoes, adding a little chopped 
onion, 2 tablespoons of minced cold boiled salt pork, 1 table- 
spoon of chopped celery and sufficient cream sauce to moisten 
slightly, season with salt, pepper and a pinch of curry powder. 
Turn into a hot frying pan in which is 1 tablespoon of melted 
butter and cook until well browned on the under side. 





WOMAN’S CLUB COOK BOOK. 151 


MEAT PORCUPINES. 


Chop fine lean cooked veal, chicken or lamb, add 1-4 its 
amount of cracker or bread crumbs, and a little chopped bacon, 
with salt, pepper and lemon juice. Moisten with beaten egg and, 
stock, or water enough to shape it. Mould it into an oval loaf 
and put into a shallow pan, well greased. Cut strips of fat 
bacon 1-4 inch wide, 1 inch long. Make holes in the loaf with 
small skewer, insert the strips of bacon, leaving half an inch 
out. Push meat up firmly around the bacon and bake till 
brown, — 


BARBECUED RABBIT. 

After skinning and cleaning place the rabbit on a covered 
baking pan with a sauce made of vinegar, butter, pepper and 
salt. Baste frequently with the sauce and let bake until tender. 
Serve with the sauce. 


OPOSSUM. 

Seald with lye, crape off hair and dress whole, leaving on 
head and tail. Rub well with salt and set in a cool place over 
night. Place on a large pan with 2 pints of water and 4 slices 
of bacon. When about half baked fill with a dressing of bread 
crumbs, seasoned with salt, pepper and onions (if liked). After 
returning to pan place sweet potatoes, peeled, around the opos- 
sum. Bake all a light brown, basting frequently with the gravy. 
When served place either a sweet potato or an apple in its 
mouth. 


BRUNSWICK STEW. 

Take 1 chicken or 2 squirrels, cut up and put on the fire 
with 1-2 gallon of water. Let stew until the bones can be 
removed. Add 1-2 dozen large tomatoes, chopped fine, 1 pint 
of butter beans, corn cut from 1-2 dozen ears and 4 good-sized 
Irish potatoes, sliced. Season with butter, pepper and salt and 
cook until thick enough to be eaten with a fork. 


MENUS 





‘All human history attests " 
That happiness for man—the hungry sinner, 
Since Eve ate apples, much depends on dinner. 


MENU FOR A JANUARY DAY. 
BREAKFAST 
Grape Fruit Oatmeal and Cream 
Beef Balls 
Griddle Cakes with Maple Sugar 
Coffee 
DINNER 
Cream of Asparagus Soup 
Barbecued Rabbit 
Baked Sweet Potatoes Spinach 
Stuffed Tomatoes 
Asparagus with French Dressing 
Charlotte Russe 
SUPPER 
Escalloped Oysters Pimento Sandwiches 
Veal Loaf 
Fruit Salad Sponge Cake 
Hot Chocolate 


MENU FOR A COLD DAY IN FEBRUARY. 


BREAKFAST 
Fruit 
Cereal and Cream Hot Biscuits 
Baked Hash Creamed Hash Potatoes Coffee 
LUNCHEON 
Meat Loaf French Rolls Cottage Cheese Salad 
Caro Cake Cocoa 
DINNER 
Onion Soup _— Stuffed Shoulder of Veal 
Mashed Potatoes Stewed Tomatoes 


Cabbage or Lettuce Salad 
Preserved Peaches Cake Coffee 


WOMAN’S CLUB COOK BOOK. 153 


MENU FOR A MARCH DAY. 


BREAKFAST 
Sliced Bananas 
Stuffed Eggs Hominy 
Salmon Croquettes 
Muffins Coffee 
LUNCHEON 
Fried Oysters Potato Salad 
Brown Bread Baked Beans 
Spanish Cream Buns 
DINNER 
Noodle Soup 
Baked and Stuffed Trout 
Mashed Potatoes Creamed Onions 
French Peas 
Charlotte Russe Mince Pie 
Coffee 


MENU FOR AN APRIL DAY 


BREAKFAST 
Fruit 
Lamb Chops 
French Fried Potatoes Sliced Cucumber 
Corn Muffins Toast 
Coffee 


DINNER 
Clams 
Mock Turtle Soup 
Radishes 
Roast Spring Lamb Mashed Potatoes 
Fresh Asparagus 
Mushrooms on Toast 
Dandelion Salad 
Strawberry Shortcake Coffee 


SUPPER 
Spring Chicken Lettuce 
Bread and Butter 
Strawberry Roll Floating Island 
Crackers ‘ Wafers 
ea 


154 WOMAN’S CLUB COOK BOOK. 


MENU FOR A MAY DAY. 


BREAKFAST 
Strawberries with Cream 
Baked Potatoes Broiled Smoked Salmon 
Waffles Coffee 


DINNER 
Brown Onion Soup 
Rolled Flanked Steak, Brown Gravy 
Riced Potatoes 
Sealloped Carrots Lima Beans 
Watercress and Beet Salad 
Caramel Custards 


SUPPER 


Charleston Egg Toast 
Sliced Cold Tongue 
Cherry Salad 
Tea Cakes Prune Whip 
Iced Tea 


MENU FOR A JUNE DAY. 


BREAKFAST 
Dewberries with Cream 
Hominy 
Broiled Liver 
Sally Lunn Coffee 


DINNER 
Potato Soup with Whipped Cream 
Bread Sticks 
Fish Timbales Tomato Sauce 
Browned Farina Balls 
Lamb Chops Peas 
Shrimp Salad Cream Cheese 
Wafers 
Frozen Strawberries 
Angel Cake 
Coffee 


SUPPER 
Cold Boiled Ham 
: Radishes 
Sliced Tomatoes with French Dressing 
Strawberry Short Cake 
Lemonade 


WOMAN’S CLUB COOK BOOK. 155 


MENU FOR A JULY DAY 


BREAKFAST 
Blackberries with Cream 
Cereal with Cream 
Fish-balls Pop-overs 
Coffee 


DINNER 
Cream of Lettuce Soup 
Roast Rib of Beef 
Potatoes Baked in Gravy 
Creamed Brussels Sprouts 
Beets with Butter Sauce 
Celery Olives 
Coffee Ice Cream 
Wafers Small Coffee 
SUPPER 
Filled Eggs Boned Chicken 
Beaten Biscuit 


Peaches and Cream Devil’s Food 
Iced Coffee 


MENU FOR AN AUGUST DAY 
BREAKFAST 


Huckleberries with Cream 
Sweet Omelet 
Rice Waffles with Powdered Sugar 
Coffee 


DINNER 
Maryland Chicken 
Okra Corn on the Cob Steamed Asparagus 
Tomato and Lettuce Salad 
Watermelon 


SUPPER 
Molded Chicken Frozen Tomato Salad 
Pineapple Sherbet Angel Cake 
Iced Tea 


156 WOMAN’S CLUB COOK BOOK. 


MENU FOR A SEPTEMBER DAY. 


BREAKFAST 
Grapes Cereal 
Creamed Codfish and Potatoes 
Breakfast Cakes 
Coffee 


LUNCHEON 


Lamb Cutlets Escalloped Potatoes 
Rolls Peach Foam Chocolate 


DINNER 
Cream of Green Pea Soup 
Chicken Pie Baked Sweet Potatoes 
Buttered Beets 
Lettuce Salad French Dressing 
Hot Biscuits ’ Peaches and Cream 
Coffee 


MENU FOR SUNDAY IN OCTOBER. 


BREAKFAST 
Bananas 
Cereal and Cream Beef Croquettes 
Raised Griddle Cakes, Maple Sugar 
Breakfast Biscuits Coffee 


DINNER 

Julienne Soup 

Broiled Steak 

Creamed Parsnips Stuffed Potatoes Fried Tomatoes 
Brown Betty 
Cheese Small Coffee 
SUPPER 
Creamed Oysters Deviled Ham Sandwiches 
Chicken Terrapin 
Mandarin Salad Cheese Straws 
Cups of Angel’s Food, with Ice Cream 


WOMAN’S CLUB COOK BOOK. 157 


MENU FOR NOVEMBER. 
Thanksgiving Day 


BREAKFAST 
Halved Oranges Oatmeal and Cream 
Creamed Mackerel Hominy Croquettes 


Oatmeal Muffins Coffee 


DINNER 
Chicken Bouillon with Croutons 
Olives Radishes Celery 
Baked White Fish with Butter Sauce 
Roast Turkey Cranberries Oyster Dressing 
Mashed Potatoes Mashed Turnips 
Creamed Corn Chicken Salad 
Crackers 
Mince Pie Pumpkin Pie Devonshire Pudding 
Nuts Raisins Candies 


Coffee 
SUPPER 
Creamed Oysters 
Cheese Straws Hot Rolls 


Turkey Hash on Toast 
Nut Salad Cocoanut Cake 


MENU FOR DECEMBER. 
Christmas Day. 
BREAKFAST 
Grape Fruit 
Boiled Rice Baked Hash 
Fried Potatoes Breakfast Gems 
Coffee 


DINNER 
Clam Broth 
Roast Goose with Dressing 
Celery Cranberry Sauce 
Mashed Potatoes Creamed Cabbage 
Orange Salad Tarts 
Plum Pudding Pumpkin Pie Xmas Sherbet 
Candies Nuts 
Coffee 
SUPPER 
Biscuits Fried Oysters 
Shrimp Salad Pickled Artichokes 
Buckwheat Cakes Georgia Cane Syrup 
Hot Tea with Lemon 


158 WOMAN’S CLUB COOK BOOK. 


WASHINGTON BIRTHDAY LUNCHEON MENU. 


Chicken Bouillon Olives Celery 
Meat Loaf or Chicken Patties 
Potatoes a la Creme Lettuce or Cabbage Salad 
French Rolls Washington Cafe Parfait 
Caro Cake Coffee 


ST. PATRICK’S DAY MENU. 


Potato Soup in Cups 
Escalloped White Fish and Potato Balls 
Sweetbreads in Spinach Cases 


Irish Pancakes - Donegal Potatoes 
Cabbage St. Patrick Killarney Stew 
Emerald Salad St. Denis Pudding 


Mint Sherbet Coffee 


MENU FOR A HALLOWE’EN PARTY. 
Nut Sandwiches Celery Sandwiches 
Scalloped Oysters Chicken Salad 
Nut Cookies Nut Cakes 
Apples Nuts Raisins 
Spiced Claret or Mulled Cider 
Coffee 


MENUS FOR A CHILD OF ONE YEAR OR OLDER. 


Breakfast—Cereal with milk, buttered toast. 

Dinner—Strained vegetable broth with bread steeped 
in it. 

Supper—Baked potato with olive oil. Juice of orange, 
sugar and crumbled bread. 

Breakfast—Cereal with honey and milk. Ripe fig. 
Dinner—Soft cooked egg with crumbled bread. Grape 
juice and water. 

Supper—Baked apple with cereal and cream. Bread 
and butter. 


Breakfast—Toast with olive oil. Soft cooked egg. 
Dinner—Barley soup and rye bread. 





WOMAN’S CLUB COOK BOOK. 159 


Supper—Bread dipped in milk and spread with honey. 
Boiled chestnut. Cambric tea. 


Breakfast—Cereal with milk. Bread and prune mar- 
malade. 

Dinner—Soft cooked egg. Sweet apple sauce. 

Supper—Mashed potato with olive oil. Bread dipped 
in milk. 

Breakfast—Oatmeal with cream and sugar. Piece of 
ripe sweet apple. 

Dinner—Strained spinach soup with crumbled bread. 
Prune marmalade. 

Supper— Whole wheat bread spread with cream cheese. 
Sponge cake dipped in juice of stewed figs. 


Breakfast—Cereal with milk. Bread. Ripe fig. 

Dinner—Onion soup with crusty bread. Mashed 
potato with olive oil. 

Supper—Boiled rice and milk. Crust of rye bread. 


Breakfast—Oatmeal with milk. Toast with olive oil. 

Dinner—Tomato bisque with crackers. Coffee cake. 

Supper—Baked potato with olive oil. Grape juice. 
Whole wheat bread. 


PICKLES and CATSUPS 


‘‘Peter Piper picked a peck of pickled peppers.’’ 


CHOW-CHOW OR MUSTARD PICKLES. 

To 1 large cauliflower allow a sufficient number of large 
green cucumbers to make a quart when sliced, 1 quart of tiny 
cucumbers, 1 quart of button onions and 1 quart of green 
tomatoes, measured after they have been skinned and cut into 
quarters, also 4 green peppers. Break the cauliflower into small 
flowerets, and cut the peppers into bits. Put all the ingredients 
together in a wooden tub or stone jar and cover with a brine 
made of 1 pint of salt and 2 gallons of cold water. et the 
mixture stand for 24 hours. At the end of that time put all 
the ingredients together in a kettle, and let the water boil until 
they ure thoroughly scalded. Then drain free of the brine and 
stand aside till needed. Mix 6 tablespoons of ground mustard 
and a cup of flour into a paste with a little vinegar. Add 1 cup 
of sugar end stir the whole into 2 quarts of vinegar. Pour into 
a preserving keitle, and stir constantly until it boils. Add the 
pickles and beil cence again. Pack in jars. 


CHOW CHOW. 

One peck green tomatoes, 5 onions, 6 green peppers, with 
seeds, all chopped fine, sprinkle with 1-2 pint salt, and let 
stand over night. In the morning drain and cover with good 
cider vinegar cold, cook slowly 1 hour, then drain and pack into 
jars. Take 1 pound brown sugar, 1-4 cup mustard, 1 tablespoon 
cinnamon, 1 teaspoon black pepper, 1-2 pint horse radish, with 
vinegar enough to cover. 


POTATO CHOWDER. 

One peck green tomatoes, 6 green peppers, 4 onions, chopped 
fine, 1 large cup salt; put in a a layer of each with a portion of 
salt, stand over night. In the morning pour off juice, which is 
not to be used, take 3 cups sugar, 1 cup grated horseradish, 2 
tablespoons each of cloves, cinnamon, allspice, and vinegar 


\ i 





ll 


WOMAN’S CLUB COOK BOOK. 161 


_ enough to cover it, then stew until soft; a little mustard seed 


might improve it. 


MUSTARD PICKLES. 


One peck small cucumbers, 6 heads cauliflower, 2 quarts 


_ small white onions, 5 peppers, 2 quarts green beans. Put cucum- 


bers in strong brine for 24 hours; steam beans and cauliflower 
until you can pierce with a broom straw; scald cucumbers in 
weak vinegar with a small piece of alum, put in bottles in layers. 
Seald 1 gallon of good cider vinegar, thicken with mustard to 
about the consisiency of cream, add 2 pounds of sugar, pour 


over pickles while hot, cook and seal. 


CHOW CHOW. 


One peck green tomatoes, 1 large head of white cabbage, 
1 dozen large cucumbers, 1 dozen onions, 1-2 peck green peppers, 
1-2 dozen red peppers (small). Grind all together through 
meat grinder, let stand in salt water over night, then add it to 
a gallon of boiling hot vinegar. Season with mace, cloves, spice, 
mustard seed, also celery seed, let it cook slowly for 10 or 15 
minutes, then place in glass jars. Also add 1 tablespoon of 
tumeric to color it. 


RAGOUT PICKLE. 

Two gallons chopped cabbage, 2 gallons green tomatoes, 5 
tablespoons of mustard, 2 tablespoons of allspice, 3 gills mustard 
seed, 3 gills celery seed, 1 gill salt, 1 pound sliced onions, 1 
pod red pepper, 4 ounces tumeric, 1 gallon vinegar and brown 
sugar to taste. Boil till tender. 


CHOP PICKLE. 

Cook 15 minutes: One gallon cabbage, after it is chopped; 
1-2 gallon green tomatoes, after being chopped; 1 quart cucum- 
bers, the salt water ones do nicely; 1 pint onions, 5 cents 
tumeric, 10 cents white mustard seed, 5 cents celery seed, 1-2 box 
mustard, 2 cents red pepper, 1-2 dozen green peppers, chopped 
up; 1 tablespoon salt, 1-2 pound brown sugar. Vinegar to 
cover all. 
ATZ-JAR, OR SOUTH CAROLINA MIXED PICKLES. 

Two quarts small cucumbers, 2 quarts small silver onions, 
2 quarts wax string beans, 2 quarts small green tomatoes, 2 


162 WOMAN’S CLUB COOK BOOK. 


heads of hard cabbage, cut fine. Salt these well for 3 days. 
Take from brine and dry in the sun 24 hours. Pack in stone 


jar. To this add enough good red vinegar (hot) to cover. Four © 


tablespoons each of cloves, whole pepper, spice and mace; 5 
cents worth of whole cinnamon, 1 pint brown sugar and 1 
tablespoon of turmeric. Do not use for 1 month. A most 
palatable pickle. 
GERMAN PICKLES. 

A fine relish with meats. Take i gallon of green tomatoes, 
1-3 gallon small cnions, eut them in thin slices, sprinkle with salt 
and pour into a bag to drain 12 hours. Squeeze out dry. Halt 
cup broken ginger, black pepper and allspice, cloves and 
cinnamon; all of these must be crushed, but not ground; put 
them with 4 pounds sugar, in layers in a kettle with the pickle. 
Add vinegar to cover and boil a short time. Seal up in jars. 


PICKLED EGGS. 

An old-fashioned pickle dish is made by placing shelled, 
hard-boiled eggs in a crock and pouring over them a quart of 
vinegar in which has been boiled 1 tablespoon of mustard, 
1 teaspoon salt, 1-2 teaspoon of pepper, 1-2 dozen cloves 
and 1 dozen whole allspice. Sometimes the salt is omitted and 
a stick of emnanion added. 


KANSAS PICKLES. 
One hundred cucumbers 3 inches long, slice with skins on; 
25 small onions, sprinkle each layer with salt. Let stand 
3 hours, drain well and add the following dressing: One cup 
salad oil, 2 cups each of white and black mustard seed, 4 
tablespoons celery seed, 4 quarts cold cider vinegar; stir well 
and cover tight. 
PICKLED ONIONS. | 
Select small onions, remove carefully with a silver knife 
all the outer skins, put them into brine for 24 hours, then put 
the onions in a jar and pour boiling cider vinegar over them. 


GREEN TOMATOES WITH ONIONS. 
One peck tomatoes, 1-4 peck onions, 1 and 1-2 green pep- 
pers, 2 tablespoonfuls each of ground cloves and pepper, 1 





WOMAN’S CLUB COOK BOOK. 163 


tablespoon red pepper, 1 pound sugar, 3 pints vinegar. Slice 
tomatoes and onions separately, sprinkle with salt and let stand 
in 2 jars over night; in the morning drain. Let vinegar and 
spices boil, then add tomatoes and onions and cook until done. 


RIPE TOMATO SOUR PICKLES. 

Allow 1 pound sugar (brown) to 7 pounds of ripe toma- 
toes, take rather small red ones, scald, peel and leave whole, lay 
in layers in a jar and sprinkle with the suger, adding a little 
spice whole, cloves and cinnamon; cover -ightly, and kept in 
cellar they will make their own vinegar. 


GREEN TOMATO PICKLE. 

One peck tomatoes, 12 onions, 6 large green peppers, 1 
ounce tumeric, 1 ounce black pepper, 1 ounce ginger, 1 pound 
brown sugar, 1 ounce celery seed, 1 grated nutmeg, 1 table- 
spoon of mace, cinnamon and powdered cloves. Chop veg- 
etables, cover with salt and let stand for several hours. At 
night put in a jelly bag to drip. Next morning discard liquid, 
then add other ingredients and boil for about one hour. 


PICALILLI. 

One peck of green tomatoes, seeded; 2 large heads of cab- 
bage, 3 green peppers, 1 small teacup salt, chop and mix well 
and put in a colander to drain over night. In the morning cover 
it with good cider vinegar and let boil until soft, drain off 
vinegar and put in one tablespoon each of mustard, ground 
cloves and allspice, 2 pounds of sugar and 3 of onions, chopped 
fine, if you like, cover nicely with cider vinegar and let it 
boil a few minutes. Put into a sauce jar and lay on the top a 
thin white cloth. Put an old plate on to keep it under 
vinegar. 

COLD CATSUP. 

Very nice. One-half peck ripe tomatoes peeled, not 
scalded; chop fine or put through a hasher; let settle and pour 
off part of the juice, add 2 roots of horse radish chopped fine, 
scant 1-2 cup salt, 1 cup ground mustard, 2 red peppers 
chopped, take out seeds; 1 small chopped onion, 1 teaspoon 
red pepper, 2 stalks celery chopped, or celery seeds, 1 heaping 


164 WOMAN’S CLUB COOK BOOK. 


tablespoon cinnamon, 1 cup brown sugar, 1 quart cider vinegar; 
stir well and bottle. 
TOMATO CATSUP. 

Boil tomatoes and press through a sieve. To every gallon of 
juice add 1-2 gallon vinegar, 1 teacup sugar, 3 tablespoons each 
of salt and cinnamon, 1 of pepper and 2 of spice. Cook till 
thick and bottle. | 

TOMATO CATSUP. 

Slice 1-2 bushel tomatoes and leave in salt 24 hours, drain 
before cooking; use liquor for cooking. Put 1 ounce allspice, 
1 ounce of cloves, 1-2 ounce cinnamon, 1 ounce pepper, 1 ounce 
mace and 1 ounce of ginger root in a bag, and boil with the 
tomatoes. 


CHILI CATSUP. 

Twenty-four ripe tomatoes, 8 green peppers, 8 onions 
chopped fine, 4 tablespoons salt, same of sugar, 2 cups of 
vinegar; spices if you choose; boil 3 hours. Canned tomatoes 
may be used instead of fresh ones, if necessary. 


CHIL1 SAUCE. 

Take 24 large ripe tomatoes, 4 white onions, 8 green 
peppers, 1 red one will serve, 4 scant tablespoons of salt, 
1 tablespoon of cinnamon, 1-2 tablespoon of ground cloves 
and allspice mixed, a teacup of sugar with 1 1-2 pints of good 
vinegar. Peel the tomatoes and onions, chop fine, add vinegar, 
spices, salt and sugar. Put into a preserving kettle, set over thq 
fire and let boil slowly for 3 hours. Bottle and seal. As good as 
tomato catsup and much less trouble. 


CUCUMBER RELISH. 

Slice 1 dozen cucumbers, 1-2 dozen onions; salt over night, 
then wash them in the morning and drain. Place alternate 
layers of cucumbers and onions with celery seed and pepper 
corns and a few cloves, and pour a teaspoon of salad oil 
over each layer and when the jar is full fill up with vinegar. 


CHARLESTON PICKLED ARTICHOKES. 
One peck of ground artichokes, washed clean. Soak over 
night in a brine salt enough to float an egg. Next morning 


a a 


WOMAN’S CLUB COOK BOOK. 165 


remove artichokes from brine and cover with following pickle: 
One-half gallon of cider vinegar, 1 1-2 pints cold water, 2 ounces 
allspice, 1-2 teaspoon cayenne pepper, 2 small red peppers, cut 
up; 3-4 cup granuiated sugar, 1 teaspoon burnt alum. Seal 
in jars or crocks and do not open for 3 weeks. This recipe 
requires no cooking. 

NARTURTIUM PICKLES. 

The nasturtium pods should be gathered full sized, but 
green, and a small bit of the stem should be left on each. Make 
a brine sufficiently strong to float an egg, pour over the pods, 
and let stand for 2 days. Wash the pods thoroughly, and throw 
into clear, cold water, to stand over night. In the morning drain 
and pack in jars. Put a sufficient quantity of vinegar to fill the 
jars in a preserving kettle, adding to each pint 1 blade of mace, 
1-2 dozen whole white peppers and 1 tablespoon of sugar. Place 
over the fire and heat to the boiling point, then pour immed- 
iately over the seed pods, taking care to have the jars heated 
before so doing. Store in a cool place until desired. They will 
be fit to use in two months, but are improved by standing 
longer. 

SWEET PICKLES. 

Seven pounds fruit, 4 pounds sugar, 1 quart fruit vinegar, 
handful of cloves and allspice. Boil 5 minutes, remove fruit 
boil syrup till thick and pour over the fruit in the jars. Seal 
up tight. 

“DOWN HOME” PICKLED PEACHES. 

Nine pounds of peaches, 3 pounds of sugar, 3 pints of good 
vinegar. Peel the peaches, put 2 cloves in each peach, then put 
them in a porcelain-lined kettle with the sugar and vinegar 
and cook from 5 to 10 minutes; add a little whole allspice. 

CHERRY PICKLE. 

Put alternate Jayers of cherries and sugar into a glass jer, 
until filled. Cover the whole with cold vinegar and seal. After 
several weeks the cherries are nicely pickled. 

MANGOES. 

One medium-sized head cabbage, 1-4 pound each of ginger 

root and garlic, 1 ounce each of pepper, cloves, allspice, tumaric 


166 WOMAN’S CLUB COOK BOOK. 


and nutmeg, 1-2 pint each of white and black mustard seed, 
and grated iorseradish, 1 gill of celery seed, 1-2 teacup 
cf olive oil, 1 cup dried red pepper cut fine, 1 bottle 
French mustard; shave cabbage very fine and dry with 
a little salt for 3 or 4 days in the sun, soak ginger root in 
brine until soft enough to slice, also soak garlic 2 or 3 days, 
then let both get perfectly dry before using. Take medium-sized 
cucumbers, scald in half vinegar and water with a little alum, 
drain, cut slit in each, take out seeds and stuff them. Take 
2 pounds brown sugar to 1 gallon cider vinegar, boil and skim. 
Pack pickles in jar,scattering among them 1 gallon small white 
onions which have teen soaked in brine over night. 





PIES AND CUSTARDS 


‘‘No soil upon earth is so dear to our eyes, 


As the soil we first stirred in terrestial pies.”’ 
O. W. Holmes. 


HOW TO MAKE PIE CRUST. 

The delicacy of pie crust depends not alone upon the 
amount of sLortening used, but upon the light touch with 
which the pastry is handled and the proper proportion of water 
employed in the mixing. Some cooking authorities lay great 
stress upon the implements to be used in making pie crust, 
but one who possesses knack and a little experience can make 
a delicate tasty crust with nothing more elaborate to work with 
than a sheet of heavy manila paper to be spread on a table 
for the moulding board and a long smooth bottle for a rolling 
pin. Glass boards and pans are sanitary, but quite as effectual 
are the hard wood boards and the wooden rolling pins. The 
plates in which the pies are to be baked are preferably tin or 
granite. Earthen soaks grease in the course of time. Pastry flour 
made by the old process of grinding is usually considered the 
best for pie crust, but any good flour will answer. 

For the shortening, butter and lard, half and half, is best, 
though clarified drippings of beef, chicken or pork may be 
utilized. To make plain pie crust, allow for each pie 1 heaping 
cup sifted flour, a scant 1-2 cup shortening, a saltspoon each 
salt and baking powder, and enough cold water to mix stiff. 
Have all the ingredients and utensils cold. Stir together flour, 
salt and baking powder, then cut in the lard or rub in with the 
tips of the fingers until the flour feels granular. Add cold water, 
a liitle at a time, to mix to a stiff dough, toss out on the floured 
board and put down to about 4 inch in thickness. Flour your 
rolling pin, roll out the crust with a light, deft touch, put the 
butter on in little dabs here and there, sprinkle lightly with 
flour, roll over and over, turn half round, pat out and roll again. 
‘Lhen roll over and over like jelly roll and divide in center. If 


168 WOMAN’S CLUB COOK BOOK. 


there is time, set these in the ice chest, each piece turned on 
end with the rings of pastry on top; when hard and chilled 
take out and roll one piece to fit the plate with an inch to 
spare. Double over, lift lightly and lay in tin. Press down the 
center so that there will be no air bubbles, and let the edge 
of the crust come just to the edge of the plate. Brush the rim 
with cold water and if the pie is to be a fruit or other juicy 
filling, the white of an egg brushed over the bottom will prevent 
soaking. Roll out some of the paste into a strip 1-2 inch in 
width and place on the edge. Fill with whatever you have 
prepared, wet the rim again before putting on the upper crust, 
roll out the latter, fold over and make several cuts in the center 
to aliow for the escape of steam, then lift on to the pie. Press 
the edges of the crusts closely, but lightly, together, and push 
the two crusts away from the edge of the plate, which gives 
them a chance to expand. Bake in a moderate oven. 


PIE CRUST FOR ONE PIE, 
One and 1-2 cups flour, 1 teaspoon salt, 1-2 cup of lard, 1 
cup of water. Handle lightly. 


PASTRY FOR ONE PIE. 

One heaping cup flour, 1 saltspoon baking powder, 1 
saltspoon salt, little less than 1-2 cup lard (rather less of 
cottolene) ; mix baking powder and salt with flour; rub in the 
shortening; mix quite stiff with cold water. Roll out to fit 
plate. 


PIE CRUST. 

Six ounces of flour, 2 ounces of lard, 2 ounces of butter. 
Dissolve yoke of 1 egg into 1-2 cup of cold water. Mix this with 
flour, lard and butter, using a knife for mixing. No salt if for 
sweet things. Let pastry stay on ice for a few hours. 


PUFF PASTE. 

Three cups flour, 1-2 cup lard, 1-2 cup butter, a little salt. 
Mix half the lard and butter thoroughly in the flour with the 
hands, then mix little ice water. Roll out thin and spread the 
grease then fold and repeat until all the lard and butter has 
been used. Crust will be quite flakey and nice. 





WOMAN’S CLUB COOK BOOK. 169 


MINCE MEAT. 


Four pounds beef from round, 2 pounds suet, chopped fine; 
8 pounds chopped apples, 4 pounds raisins, 2 pounds citron, 
3 oranges, juice and rind; 3 lemons, chopped; sugar and salt 
to taste, cinnamon, cloves, allspice, mace, ground; 1 quart boiled 


cider and plain sherry wine and brandy. This makes 3 gallons. 


HOME MADE MINCE MEAT. 

Add to 1 cup chopped meat (the tough end of a sirloin 
steak cut off before. cooking and boiled tender will make just 
about enough and put to use a bit of meat often wasted) a 
quarter «up beef suet, freed from strings and chopped; 2 heaping 
cups chopped tart apples, 1 cup sugar, 1-2 cup molases, 1 tea- 
spoon each salt and cinnamon, 1-2 teaspoon round cloves, 
1 graicd uutmeg, 1 cup each stoned raisins and cleaned cur- 
rants, 1-4 pound shredded citron, 1 cup meat liquor from the 
stock in which the meat was cooked, 2-3 cup boiled cider, sweet, 
wine of 1-2 cup brandy, as preferred, and 2 or 3 tablespoons 
of any tart jelly you have in the house. Mix well, and after 
filling the pies sprinkle with a little sugar and lay on top of each 
pie 12 plump raisins with the seeds cut out. Cover with a rich 
crust and bake in a moderate oven. 


MINCE PIE. 

Boil 4 pounds of lean meat, chop very fine and add twice 
the quantity of apples, also chopped, and 1-2 pound of raw suet 
chopped very fine, then add 3 pounds of raisins, seeded and 
chopped, 2 pounds of currants, 1 heaping tablespoon each 
of cinnamon and nutmeg, the same of cloves and 1-2 the quantity 
of mace. Sweeten to taste with brown sugar and add 3 pints of 
cider and 1 pint of brandy. 


MINCE MEAT FOR TWO PIES. 

Boil a fresh calf’s tongue until tender; when cold chop it 
fine; add 4 chopped apples, 2 tablespoons of chopped suet, 
the grated rind and juice of 1 orange, 1-2 cup brown sugar, 
1-2 cup of raisins, 1-2 cup of shredded citron, 1-4 nutmeg, 
grated; 1-2 teaspoon of cinamon, 1-4 teaspoon of cloves, 
and a teasp»on of salt. Moisten with cider or orange juice. 


170 WOMAN’S CLUB COOK BOOK. 


MOCK MINCE PIE. 

Roll 4 soda biscuits; add to them 1 cup of raisins, 1-2 
cup of currants and 2 ounces of shredded citron, 1-2 cup 
of sugar, 1-2 teaspoon of salt, 1 teaspoon of cinnamon; 
add 1-2 cup of cider, the juice of 1 lemon or 1 tablespoon of 
vinegar, and 1-2 cup of molasses. Mix and use. 


PUMPKIN PIKES. 

Two and 1-2 cups cooked pumpkin, 2 cups cream (or rich 
milk), 1 teaspoon (scant) salt, 1 teaspoon butter, 1 teaspoon 
cinnamon, 1 tablespoon New Orleans molasses, 1 scant cup sugar. 
Beat thoroughly and add beaten yolks of 4 eggs or whole of 2. 
Bake in rich crust and serve very cold with stiff, whipped cream. 


PIEDMONT PUMPKIN PIE. 

One and 1-2 cup stewed and sifted pumpkin, 1 cup boiling 
milk, 1-2 cup sugar, 1-2 teaspoon salt, 1 saltspoon cin- 
namon, a little ginger, 2 tablespoons molasses, 1 egg, beaten 
lightly. Mix in order given. Line plate with paste and fill 
with the mixture. Bake. 


PUMPKIN PIE. 

Take 1-2 can of pumpkin, 4 eggs, whites and yolks beaten 
separately, 1 coffee cup cream or rich milk, 1-2 teaspoon 
salt and sweeten to taste. Flavor with 1-2 nutmeg and scant 
teaspoon of venilla extract. Bake in shell of rich pastry. 


PUMPKIN PIE. 

One cup pumpkin, 1 cup cream, 1-4 cup molasses, 1-4 cup 
sugar, 2 eggs, 1-2 teaspoon salt. Meringue with whipped 
cream. Mix ingredients and bake in one crust. Add meringue 
and serve with whipped cream. 


PUMPKIN CUSTARD. 

One cup of pumpkin, 1 cup of sugar, 1 of milk, yolks of 2 
eggs and a pinch of salt. Flavor with nutmeg and*cinnamon. 
Beat whites, adding 2 tablespoons of sugar. Spread on top of 
custard and brown lightly. 


. PUMPKIN PIE. 
Three pints pumpkin, stewed and mashed; 1 pint milk, 1-2 





WOMAN’S CLUB COOK BOOK. 171 


pound sugar, 2 teaspoons ginger (powdered), 2 teaspoons cin- 
namon (powdered), 1 teaspoon salt, 2 eggs. 


LEMON PIES. 

Juice of 2 lemons, grated rind of 1, 2 cups of sugar, 1 cup 
of milk, 2 teaspoons of corn starch or flour, yolks of 6 eggs. Mix 
corn starch in the milk, beat the eggs, sugar and milk together 
with the lemons and mix; bake i ndeep pie plates lined with 
puff paste. Beat whites to a very stiff froth, add 8 tablespoons 
of pulverized sugar, add a few drops of lemon juice. Cover the 
pie with this when done. Bake slowly. 


MY AUNT’S GOOD LEMON PIE. 

Take 1 thick slice of bread, pour over it 1 cup of cold water, 
yolks of 2 eggs, juice and rind of 1 lemon, 1 scant of sugar. Cook 
till thick, add bread and cracker crumbs if too thin. Bake crust 
until done. Fill with the above mixture, putting the beaten 
whites of the eggs on top. Brown in the oven. 


LEMON CUSTARD. 

One-half cup butter, 1 cup of sugar, the grated rind and 
juice of 2 lemons, 1 tablespoon corn starch, yolks of 6 eggs well 
beaten, and just before putting in the pastry add 1-2 cup boiling 
water. Make a meringue of 6 whites and 6 tablespoons sugar 
with juice of 1-2 lemon added. 


LEMON PIE. 

One cup sugar, 3 eggs (the whites of 2 reserved for 
meringue). Beat light. Grated rind of 1 lemon and juice of 2. 
One good teaspoon of cornstarch. Set vessel in hot water and stir 
continually until thick. Just before taking from stove add 1 table- 
spoon of butter. When cool pour in shell that has been 
baked and put on meringue and brown. 


FILLING FOR ONE LEMON PIE. 

Two eggs, 1 lemon, 1-2 cup bread crumbs, butter 
the size of a walnut, 1 cup sugar and not quite 1 cup 
water. Cream the butter, sugar and yolks of eggs, add the grated 
rind and juice of lemon, then the water and bread crumbs. 
Beat the whites of eggs stiff and stir in last. 


172 WOMAN’S CLUB COOK BOOK. 


LEMON PIE WITHOUT BUTTER. 


Six eggs, white and yolks beaten separately, juice of 4 
lemons, sweetened to taste. Bake in shell of rich pastry until 
custard is set. This makes 2 pies. 


LEMON PIE FILLING. 


Bake a good crust, bordered with two or three rims. Before 
putting in the oven prick the crust in several places to let the 
air escape and prevent blistering. To make the filling mix 
together 1 heaping tablespoon cornstarch and 1 cup sugar. 
Add 1 cup of boiling water and 1 pinch of salt ; cook 10 minutes, 
stirring ail the time until thickened. Add 1 tablespoon 
butter and the grated yellow rind and juice of 1 lemon; then 
push the saucepan back on the stove.. Add the yokes of 3 eggs, 
well beaten, and turn into the crust. Set in the oven and bake 
a few minutes—long enough to color a light brown. Make a 
meringue by whipping the whites of 3 eggs with 3 tablespoonfus 
of powdered sugar until very stiff. Spread over the pie, then set 
in the oven, which should have been cooled down as much as 
possible, and let the meringue puff up slowly and color a delicate 
golden brown. 


CHOCOLATE PIE. 

Bake a crust the same as for lemon pies. Fill with a choco- 
late filling made after the receipt given; bake in a hot oven until 
a crisp brown, cool slightly, then cover with a meringue made 
as for the lemon pie and puff and color slowly in a cool oven. 


CHOCOLATE FILLING. 

Put 1 cup of milk with a pinch of salt and 1 1-2 square 
ground chocolate in the double boiler. When hot and 
smooth, stir in 2 level tablespoons flour moistened in cold 
milk. Cook, stirring constantly until smooth and thickened, 
then cook 10 minutes longer. Mix the yolks of 2 eggs with 5 
tablespoons sugar; pour the hot mixture over them, stirring 
well; then return to double boiler and cook 2 minutes, stirring 
constantly. Cool, flavor with vanilla and cinnamon, put into 
crust, bake 10 minutes, cool again and cover with meringue. 





WOMAN’S CLUB COOK BOOK. 173 


CHOCOLATE PIE. 

One tablespoon butter, 1 cup sugar, yolks of 3 eggs, 1 
tablespoon flour and 1 square Baker’s chocolate. Cream all 
together thoroughly, then add 1 pint sweet milk and cook to a 
jelly-like consistency. Bake puff paste in 2 pie pans, ten add mix- 
ture and merringue made from whites of eggs and 4 tablespoons 
sugar. Set in oven and brown. 


CHOCOLATE CUSTARDS. 

Yolks of 4 eggs, 1 cup sugar, 1 heaping tablespoon of butter 
and 1 cup of sweet milk, several heaping tablespoons of grated 
chucolate. Flavor with vanilla meringue. Whites of 4 eggs 
beaten with powdered sugar. Makes 2 custards. 


CREAM PIE. 

One pint of milk, yolks of 2 eggs, 3 tablespoons sugar, 2 
tablespoons flour, 1 tablespoon butter; put milk into double 
boilers; beat sugar and yolks together—thin ; then add flour, wet 
with a little milk, and stir into the milk; beat and then add the 
eggs and sugar, and last—the butter. Cook about 5 minutes, 
bake the crust, then add filling, beat the whites of the eggs with 
2 tablespoonfuls sugar and put on the top and brown. 


CREAM PIE. 

Yolks of 3 eggs, 1 coffee cup of cream or rich milk, sweet- 
ened to taste. hicken with heaping teaspoon of flour. Cook 
in double boiler. Bake shell of rich pastry, after which fill with 
the custard, using the whites of the eggs for meringue. Sprinkle 
with pulverized sugar and set in oven to brown. 


CREAM PIE. 
Whites of 2 eggs well beaten, 2 teaspoons sugar, little salt, 
1 pint sweet milk. Pour in crust and bake; flavor to taste. 


SOUR CREAM PIE. 
One cup sugar, 1-4 cup butter, 1-2 cup milk, 1 and 1-2 cup 
flour, 2 eggs, 1 teaspoon warm water, and 1-2 teaspoon soda. 
FILLING FOR PIE. 
One cup sugar and 1 cup chopped raisins, 1-2 cup sour cream 
whipped, 1 egg. Flavor with vanilla. 


174 WOMAN’S CLUB COOK BOOK. 
BUTTERMILK CUSTARD. 

Beat well the yolks of 4 eggs. Add 1 cup of sugar, 1-2 cup 
of flour, 2 tablespoons of butter, 1-2 teaspoon of soda and 1 pint 
of buttermilk. Flavor to taste. Beat well the whites of eggs 
with 4 tablespoons of sugar, to be spread on top and browned 
hghtly. 

BUTTERMILK PIKES. 

Two eggs beaten with two cups of sugar and 3 tablespoons 
of flour. Add 1-3 cup of butter melted, a generous pint of butter- 
milk. Flavor with lemon or vanilla, or both. Bake in 1 crust. 
This will make 3 pies. 


BUTTERMILK PIE. 


One small teaspoon of buttermilk, 1 cup of sugar, 3 eggs, 
1 tablespoon corn starch, lump of butter size of walnut. Flavor 
with lemon extract. 

SWEET POTATO CUSTARD. 

Boil 4 or 5 good-sized potatoes; mash well to free from 
lumps and beat light; add while warm, 1 cup melted butter, 2 
cups sugar (brown), spices to taste, 4 eggs; use no milk; lastly 
wine or brandy for flavoring. 

SLICED POTATO PIE. 

Four boiled sweet potatoes, 1 egg, 1 pint sweet milk, 1 cup 
butter, melted; pour over potato 1 wine glass brandy; 1 cup 
raisins and a little nutmeg (grated). Pour over potatoes; cover 
with meringue. 

STRAWBERRY PIE. 

Line your pie plate (a rather deep one) with rich puff paste. 
Fill with fresh strawberries, sweetened a good deal with pow- 
dered sugar. Cover top with paste, but do not pinch the edges 
together. When baked remove the top and fill pie with whipped 
cream, sweetened. 

MOLASSES CUSTARD. 

For eggs, 1 1-2 cups molasses, 1 cup of sugar, 1 tablespoon 

flour, 1 tablespoon butter. Bake this: with 1 crust. 
CITRON TARTS, 

Hight eggs, 7 ounces butter, 1-2 pound white sugar, 1-4 
pound brown sugar, 1 teaspoon cornstarch. Cream butter and 
sugar, add yolks and 1 white, then the cornstarch. Line muffin 
pans with pastry. Fill with mixture. Bake. Use whites of eggs 
for meringue. Brown in oven. 





PRESERVES 





“‘Give us the luxuries of life, and we will dispense with its 
necessaries.’’—John L. Motley. 


RULE FOR PRESERVING FRUIT. 

One pound of sugar to 1 pound of fruit is a safe rule. 
The syrup should be skimmed carefully, the fruit thor- 
oughly cooked and when set away the jars should be cov- 
ered, air-tight and set in a cool, dark place. 


PRESERVED PEARS. 

The fruit should not be too ripe and must be pared, 
halved and cored. :Then to every 4 lbs. of pears take 3 
lbs. of sugar, with just enough water to cover it well, and 
rind and juice of 1 lemon and a root of green ginger, cut 
in small pieces. Place all together in jar and steam until 
fruit is perfectly tender when pierced with a straw. Or, 
if preferred, the pears may be boiled soft in syrup. Put 
in small jars and seal very securely. 


WATERMELON PRESERVES. 

Select a thick rind, cut in 2-inch pieces, remove all 
the red flesh and cut off the hard shell. Let the rinds 
stand in weak alum water over night. In the morning 
wash in cold water and drop intoa weak brine. Let them 
stand in this 24 hours. In the morning place them in cold 
water until the salt has soaked out. Then boil the rindin 
clear water until each piece can be easily pierced with a 
fork. Allow 1 pound of granulated sugar to each pound 
of rind, and 1 cup of water. Boil it toa thick syrup. To 
every pound of rind allow 1 thinly sliced lemon and to 
every 2 pounds add 1 rounded teaspoon of ground ginger 
tied in a piece of muslin. Drop the rinds in the syrup 
and cook until clear. After the alum bath the rind is 
firm, yet soft enough to be easily cut in any preferred 
design—stars, hearts, rings or diamonds. 


176 WOMAN’S CLUB COOK BOOK. 


SPICED MELONS. 


Slice, pare and cut the firm part of the melon in blocks. 
Steep these for 24 hours in water to which has been added 
enough vinegar to give them a tart taste. Then drain 
them and put them into a cold syrup made in the propor- 
tion of 1 pound of sugar to a pint of water. Bring slowly 
to boiling point, then cool. Drain off the syrup, add to it 
a few cloves, a bit of ginger root and some sticks of cin- 
namon. Boil up and pour hot over the melon. Repeat 
for 3 days, then seal in jars. 


RIPE TOMATO PRESERVES. 

Peel and quarter the fruit putting 1 pound of sugar 
to the same of fruit. To 6 pounds of fruit add 3 table- 
spoons ground ginger; boil until a clear red color. Add 3 
lemons to this quantity when boiling begins, slicing lemons 
and removing the seeds. 


GOOSEBERRY PRESERVES. 


Take equal quantities of sugar and gooseberries that 
are nearly ripe. Make a syrup of the sugar and as little 
water as possible. Add the fruit and boil slowly until the 
berries begin to turn. The syrup should be very thick 
when turned over fruit, after it has been skimmed out and 
placed ina jar. Currants are very nice prepared in the 


same way. 
APPLE BUTTER. 


Three gallons of cooked apples, 1 quartof cider vine- 
gar, 5 pounds brown sugar. Boil down to about 2 gallons 
and season with cinnamon. 


APPLE GINGER. 

Time about ? of an hour. 2 pounds of apples, 14 pints 
of water, 2 pounds of loaf sugar, and a little concentrated 
ginger. Put into a preserving pan 2 pounds of loaf sugar 
pounded fine, 14 pints of water, boil and skim it well, and 
then add the concentrated ginger; pare, core and divide 
some Golden Pippins, put them intothe syrup. Boil them 
quickly until they are very clear, then lay them on a dish; 
put the syrup into a jar, and when cold put in the slices 
of apples, and tie it closely over to exclude the air. 


! ‘(QUINCE PRESERVES. 
One-third apple to 3 quince is a mixture which will 
not only result in a finer flavored preserve, but the flesh 
of the quince seems to become more tender. 


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SWEET PUDDINGS 





“‘We sit to chat as well as eat.’’ 


ENGLISH PLUM PUDDING FOR FOUR PERSONS. 

Shred and chop sufficient beef suet to make 1 cup. 
Mix ¢ lb, of raisins, + lb. of currants and + lb. of candied 
orange peel, and dust them with 4 tablespoons of flour. 
Add the suet, 1 cup of dry breadcrumbs, + of a nutmeg, 
grated, the grated rind of 1 lemon, 1 orange and 2 table- 
spoons of sugar. Mix welland add the juice of the orange 
and lemon, and 3 eggs well beaten. Work until the ingre- 
dients are moistened, and pack in a mould or kettle, cover 
and boil or steam for 8 hours. Make this on ironing or 
baking day when you are going to have a long fire. 
Uncover to cool, then cover and keep in a cool place. 
Reheat at serving time. 

“Mrs. C’s. PLUM PUDDING.”’ 

Three cups of chopped bread crumbs (stale bread pre- 
ferred), 1 full cup of chopped raisins, +cup melted butter, 
4 cup molasses or brown sugar, 1 cup sweet milk, 1 small 
teaspoon of soda, season with ground cinnamon, cloves 
and a little nutmeg. Steam from 2 to 3 hours. 

Sauce for this pudding: One pint of water, 1 cup of 
sugar, 1 teaspoon of flour; after the flour is cooked, add 
the yolk of 1 egg and 1 wineglass of wine with a very 
little mace. 

Se aan WHITE FROZEN PLUM PUDDING 
te Is made of 1 cup of sugar, and1 eup of water, cooked 
until it threads, then poured slowly over the whites of 3 
eggs and beaten until stiff; when this is beaten thoroughly 
and is cold add 1 pint of whipped cream, 1 teaspoon of 
vanilla, and 4 cup each of seeded raisins, currants, English 
walnuts and almonds and candied cherries. The currants 
and raisins should be plumped in boiling water. Pour this 


178 WOMAN’S CLUB COOK BOOK. 


mixture at once into a mold, cover with paraffin paper, 
put on the cover, seal with lard around the edge to pre- 
vent salt water from creeping in, pack in ice and rock salt, 
and leave it 3 or 4 hours to ripen; then remove from the 
mold, place it on a cut glass round dish and garnish with 
holly. If around bomb mold is used it will look quite like 
a snowball, especially if the fruit is kept well toward the 
center. Serve with a sauce made of bananas as follows: 
Boil 1 cup of granulated sugar with 2 of water until it 
threads, pour this into the well beaten yolks of 2 eggs, add 
the mashed pulp of 6 ripe bananas and enough lemon juice 
to give flavor. This sauce may be used hot and passed 
after the plum pudding has been cut and served, orit may 
be served cold, but is better hot. Tiny balls of delicate 
white cake covered with icing, then rolled in cocoanut, is 
an addition to the esthetic side of this feast. 


BAKED FRUIT PUDDING. 

Two quarts of stale bread without crusts; break in 
small pieces and put in slow oven to dry not too brown. 
Pour over the dry bread crumbs 2 quarts of milk, soak 1 
hour, then beat it well. Add 6 eggs, well beaten, 1 cup 
each of sugar and molasses, 1 cup of chopped suet, 14 lbs. 
of seeded raisins, 1 teaspoon of cinnamon, 4 teaspoon each 
of cloves and mace, 4 of a grated nutmeg, 2 teaspoons of 
salt. Butter a large pudding dish, pour in the pudding 
and bake in a slow oven 8 or 4 hours, covering to keep 
from getting too brown. Serve with wine sauce. 


SUET PUDDING. 

Two eggs, 1 cup milk, 4 cup of molasses, 4 cup of suet, 
chopped fine; 1 teaspoon of salt, 2 teaspoons of baking 
powder, sifted into 3 small cups of flour; cloves, cinnamon, 
and nutmeg, and as much fruit as you lie. Steam 2 hours 
and serve with any nice sauce. 

ORMOND ORANGE PUDDING. 

Take 6 large oranges, cut into small pieces after remov- 
ing seeds and skin, add 1 cup of sugar, and let stand. Intol 
quart of nearly boiling milk, stir 3 tablespoons of corn- 





WOMAN’S CLUB COOK BOOK. 179 


starch, or flour mixed smoothly after it is cooked, stirring 
all the time; when cool add the oranges and cup of sugar. 
Make a meringue of the whites and cover. 


SNOW PUDDING. 

Soak 4 box gelatine in 1 cup of cold water, pour over 
it 1 pint of boiling water, and let dissolve, add 14 teacups 
of sugar, the juice of 2 lemons, the whites of 3 eggs well 
beaten, set on ice and beat till it becomes stiff. Serve 
with whipped cream or boiled custard. 


RALSTON COCOANUT PUDDING. 

One cup grated cocoanut, 1 cup cooked Ralston. 1 qt. 
milk, 4 cup sugar, 3 eggs, 1 teaspoon vanilla. Beat eggs 
and sugar together. Add milk, Ralston, cocoanut and 
vanilla. Put in baking dish and bake 30 minutes. 


CALHOUN COCOANUT PUDDING. 

One pint of bread crumbs, quart of milk, teacup of 
sugar, yolks 4 eggs, pinch of salt, butter size of an egg, 3 
of a grated cocoanut. Bake 20 minutes. Beat whites of 
eggs and mix with remainder of cocoanut, 2 tablespoons 
of sugar. Spread over top and brown. Serve cold with 
cream. 

SWEET POTATO PUDDING. 

Five medium sized sweet potatoes, boil until done, 
then mash through sieve; 2 cup of sugar, butter size of an 
egg, 2 eggs, a good pinch of salt, 1 level teaspoon allspice, 
2 cup of buttermilk and scant $ teaspoon of soda. Mix all 
well together and bake in a dish greased with butter. 


PLANTATION SWEET POTATO PUDDING. 
One quart grated sweet potatoes, 1 qt. sweet milk, 1 cup 
sugar, 4 eggs, $ lb. butter, flavor with nutmeg. Bake in 
a deep pudding dish well buttered. Add eggs last. 


APPLE CHRISTMAS PUDDING. 

Pare, core and quarter 6 tart apples; add 1 cup of 
water, cover and boil quickly for 5 minutes. Press them 
through a sieve, add 1 tablespoon of butter and 4% cup of 
sugar. Beat 3 eggs until light, add 1 pint of milk and 1 


180 WOMAN’S CLUB COOK BOOK. 


cup of hot boiled rice. Add the apples and bake for 4 
hour; serve cold. Lemon or orange rind may be added. 


PANNED BAKED APPLES. 
Wash, quarter and core some tart apples, slice them in 
a casserole or any baking dish, sprinkle over them 4 cup 
of sugar to each 4 apples, add 4 cup of water; cover the 
dish and bake for 20 minutes in a hot oven. They must 
be tender but not broken. Serve warm in the dish in 
which they were baked. 


APPLE OMELETTE. 
Take 4 dozen large tart apples, 1 tablespoon of butter, 
3 eggs, $ tablespoon of sugar for each apple, nutmeg and 
other flavoring to suit. Pare, core and stew the apples as for 
sauce, and while hot beat them to a smooth pulp, adding 
the butter, sugar and flavoring and let stand until cold; 
then add eggs, beaten separately, the whites last, pour into 
a deep warmed and buttered dish and brown delicately in 
a moderate oven. 
APPLE DUMPLING. 
Fill baking dish ? full of sliced sour apples. Make 
a batter of ? cup milk, 4 cup butter, 1 egg, 1 teaspoon 
baking powder, 14 cups flour, salt. Spread over the apples. 
Bake 1 hour. Serve with hard sauce. 


FIG PUDDING. 
One-half pound chopped figs, 4 pound bread crumbs, 
3 egg, white of 1 egg in sugar, the same in butter. 
Steam 2 hours; then serve with hot sauce. 


MOLASSES FRUIT PUDDING. 

Free $ pound of suet from the membrane, chop it 
rather fine and add 4 teaspoon of salt, 1 tablespoon of 
cinnamon, and then mix in 8 cups of flour. Dissolve 1 
level teaspoon of baking soda in 2 tablespoonsof water, 
add it to 1 cup of New Orleans molasses, then stir in 1 
cup of cold water. Mix these with the flour, beat well, 
and add 1 cup of raisins, floured. Turn into a greased 
pudding mould or kettle, and boil or steam for 4 hours. 


WOMAN’S CLUB COOK BOOK. 181 


NATCHEZ MOLASSES PUDDING. 

Three cups of flour; 1 each of molasses, hot water and 
beef suet, chopped very fine, 1 cup of raisins, currants 
and citron, 1 teaspoon of soda, 4 teaspoon salt. Steam 3 
hours. Serve with a sauce of butter and sugar worked to 
a cream. 


TAPIOCA PUDDING. 
Two tablespoons tapioca, 4 cup sugar, juice of 1 lemon, 
2 bananas sliced; whipped cream poured over this. Dis- 
solve tapioca, add sugar, add pint cold water, add juice 
of lemon; cook slowly. When cool add bananas and 
whipped cream and cherries if desired. 


CHASE CITY STRAWBERRY PUDDING. 
One quart strawberries put in pudding dish, $ cup 
sugar, sprinkled over them. Make a nice corn starch 
pudding and turn over them while hot. Serve hot or cold. 


DATE PUDDING. 


One pound dates chopped fine, + 1b. suet worked into 
1 Ib. flour, + lb. brown sugar, 2 teaspoons baking powder, 
pinch salt and + teaspoon grated nutmeg. Make into soft 
dough with 3 eggs and cup of milk. Beat the whites of 
eggs very stiff and add last. Boilin a covered pudding 
dish for three hours. Serve hot with liquid sauce. This 
makes a large pudding, but will keep and may be steamed 
to use. , 

PRUNE PUDDING. 

, Cook 4 lb. prunes, when cool remove seeds and chop 
fine. Beat whites of 5 eggs stiff, then add 5 tablespoons 
powdered sugar, stir well, then add small saltspoon cream 
tartar and the chopped prunes. Put in a buttered baking 
dish, bake in very slow oven 45 minutes. Serve either hot 
or cold. 

CHATTANOOGA CARAMEL PUDDING. 
One tea cup sugar, 1 quart sweet milk, 4 eggs, vanilla 
to taste. Melt sugar on a slow fire; beat eggs together; 
pour the milk into the pan of sugar, stirring continually; 


182 WOMAN’S CLUB COOK BOOK 


whip this into the beaten eggs. Set this in a pan of boil- 
ing water and bake in a slow oven. 


BATTER PUDDING. 
One teaspoon soda, 1 cup sugar, 1 cup butter, 1 cup 
buttermilk, 34 cups flour. Bake in a pudding dish. 


WOODFORD PUDDING. 

Three eggs, 1 teacup sugar, 4 cup butter, 4 cup black- 
berry jam, 3 teaspoons sour milk, 1 cup flour, 1 teaspoon 
soda dissoved in milk, cinnamon to taste. Bake slowly. 

Sauce for Woodford Pudding: Whites 2 eggs, 1 tea- 
cup sugar, 1 tablespoon vinegar, 4cupsweet cream added 
just before serving. 


ST. DENNIS PUDDING. 

Arrange the green Maraschino cherries in a mold and 
pour a blanemange, which has been sweetened, salted and 
flavored with vanilla while preparing. Set on ice until 
chilled; then turn out ona plate covered with a paper 
doily. Thicken pineapple juice with a little corn starch, 
adding a little green vegetable coloring and shamrocks 
cut from cooked citron, and serve for the sauce. 





VEGETABLE PUDDINGS. 


‘‘The proof of the pudding is in the eating.”’ 


GREEN CORN AND TOMATOES. 

Cut corn from young ears to make 1 cup; add to 4 eggs, 
beaten slightly with 1-2 teaspoon of salt, a dash of paprika, a 
few drops of onion juice and 1 1-4 cup of milk. Bake in hot 
water in buttered moulds. When firm turn from the moulds 
‘and surround with slices of broiled tomatoes. Serve with green 
saucc Canned corn may be used if green corn is out of season. 
In this case 3-4 cupful is enough. 

SCALLOPED CORN. 

One-fourth cup butter, 1-4 cup flour, 1-2 teaspoon salt, 1 1-2 
cups milk, 1 scant teaspoon sugar, 1 quart corn (scraped), 3-4 
cup cracker crumbs, 1-4 cup cream. Rub butter, flour and 
salt together, heat milk to scalding and pour slowly over 
flour, stirring meanwhile; then place over fire and let come 
to a boiling point; now stir in sugar and corn. Pour all 
into a baking dish; spread cracker crumbs, moistened with 
cream, on top. Bake about 20 minutes. 

YORKVILLE CORN CAKE. 

Cut the corn from the cob, using 4 large young ears. If 
small ears are used double the quantity will be needed. Melt 1 
tabi <;cun of wutter and 1 teaspoon of flour, 1 cup of milk and the 
yolks of 2 eggs, well beaten and added carefully to the milk 
after it has begun to boil. Stir in the corn 1-4 teaspoon of salt, 
and finally the whites of the eggs, beaten to a stiff froth ; pour 
the mixture inio 2 deep plates and bake in a hot oven for 20 
minutes. 

MOCK OYSTERS. 

Beat very thick the yolks of 3 eggs, cut down 1-2 dozen 
ears of boiled corn, mix it with the yolks and 1 1-2 tablespoons 
of flour. Whisk the whites of the eggs to a stiff froth and stir 
them with the corn and yolks, Put 1dessertspoon at a time in 
a pan of hot butter and fry to a light brown on both sides. 


184 WOMAN’S CLUB COOK BOOK. 


CORN MEAL SOUFFLE. 

Into 1 pint of hot milk stir 2-3 of a cup of white corn 
meal, stir until it thickens and begins to bubble, then remove 
from the fire and add 1 tablespoon butter, 1-2 teaspoon salt, yolks 
of 3 or 4 eggs; mix well and fold in the stiffly beaten whites of 
eggs. Bake in a moderate oven 25 or 30 minutes in dish in 
which it is to be served. Serve at once. 


SWEET POTATOES au JUS. 

Wash and boil 6 large sweet potatoes, pare and cut into 
cubes. Prepare a brown roux, using 1 small onion, 1 table- 
spoon each of flour and butter, 1-2 teaspoon of salt, a dash 
of grated nutmeg and paprika and a few drops of kitchen 
bouquet; thin with a cup of rich brown stock, seasoning with 
a little lemon juice. Arrange the potatoes and roux in alternate 
layers in a baking dish, covering the top first with grated 
cheese and then with browned bread crumbs; cook 15 minutes. 


SWEET POTATO SOUFFLE. 

Boil and mash 1 quart of sweet potatoes, adding a little 
sweet cream, 1 tablespoon of butter, 1-2 teaspoon of salt and 1 
saltspoon of white pepper; beat with a silver fork until very 
light and then add the yolks of 2 well-beaten eggs. When the 
mixture has cooled, but not hardened, fold in lightly the whites 
of the eggs beaten to a stiff froth. Turn immediately into a 
souffle dish placed in a pan of hot water, and bake in quick oven 
for 20 minutes. 


SCALLOPED POTATOES. 

Put a layer of cold boiled sliced potatoes in a suitable dish 
and season with salt, pepper, butter and little onion, chopped 
fine; sprinkle over with a little flour; then another layer of pota- 
toes and seasoning; continue this until you have a sufficient 
quantity; heat enough milk to cover and pour over before 
putting in the oven; cover and bake 1-2 hour, then remove 
cover and brown. 


STUFFED ONIONS. 
Boil large Bermuda onions until nearly soft, then remove 
the inside, leaving a shell. Chop the inside with 3 cooked 


sausages, 1 hard-cooked egg, 2 tablespoons of breadcrumbs, salt 


ee 


WOMAN’S CLUB COOK BOOK. 185 


and pepper to taste, 1 tablespoon butter, 4 drops of tabasco and 
some chopped parsley. Fill the shell with this mixture, sprinkle 
cracker crumbs on top and place over each a small, thin slice of 
bacon. Bake 1-2 hour until tender. 


BAKED ONIONS. 

Peel 6 medium-sized onions and boil until tender when 
pierced with a fork. Drain and place in a shallow buttered 
baking pan; pour enough milk to cover (about 1 cup), into which 
has been stirred 1 tablespoon of tapioca, add 1-2 tablespoon of 
butter, 1 teaspoon of salt, and a dash of pepper. Place in the 
oven and bake until a light brown on top, about 20 minutes. 
Serve in the same dish. This is a change from the ordinary 
creamed onions, 


BAKED PEAS. 

Soak 1 pint of whole dried peas in cold water all night; the 
next morning put on to boil in the same water, and as soon as 
they come to a boil, drain; put in a covered baking dish (unless 
you have a New England bean pot) with a piece of fat salt pork 2 
inches square, and a little pepper. Bake 1-2 day in a hot oven 
and when ready to send to the table dot the top with bits of 
butter. They are as green as American canned peas and far 
more delicious. 


BAKED MACARONI, COLD. 

This can be prepared in the morning and makes a nice 
supper dish. One quart of boiled macaroni cut in inch pieces; . 
1 quart of milk, 2 tablespoons flour, salt and pepper to taste, 
and 1 cupful of grated cheese. Bake in a covered dish about 1 
hour and set away to cool. 


DEVILED SPAGHETTI. 

Boil for 2 minutes 4 ounces of spaghetti, throw into cold 
water, drain and chop fine. Put two tablespoons of butter and 
2 tablespoons of flour in a saucepan; mix ; add 4 tablespoons 
of grated cheese. Take from the fire and add the yolks of 2 
eggs. Stir in the spaghetti, turn into a baking-dish, season with 
salt and pepper, cover with bread crumbs, and brown in a 
quick oven. 


186 WOMAN’S CLUB COOK BOOK. 


CONFEDERATE BAKED BABBAGE. 

One large head cabbage, 2 1-2 cups toasted bread crumbs, 
% cup butter, 1 teaspoon salt, 4 cups milk. Cut off stem and 
hollow out centre of cabbage from stem end. Chop the part of 
cabbage removed, mix with bread crumbs, butter and salt; stuff 
centre with this, Place in dish and surround with bread 
crumbs and milk, and cover. Place in oven and bake slowly 2 
hours. When tender remove and serve. 


SCALLOPED CARROTS. 

Select carrots of medium size; wash and scrape sufficient to 
make 1 pint when cooked. When tender cut in 1-2 inch dice. 
Make a sauce with 1 tablespoon of butter cooked with 1 table- 
spoon of flour for 3 minutes; add 1-2 cup of water in which they 
were boiled and 1-2 cut of rich milk and when smoothly thick- 
ened season with salt and pepper. Put carrots and sauce in 
alternate layers in a baking dish; cover with 2-3 cupful of fine, 
dry crumbs mixed with 1 tablespoon of melted butter and place 
in a quick oven until browned. 


SCALLOPED APPLES. 

Butter a pudding dish. Place a layer of sliced 
apples in the bottom, sprinkle with sugar, cinnamon, bits of 
butter, and a little flour over all; add another layer in same 
manner, continuing until dish is full, finishing with bits of 
flour and butter on top. Cover and bake 1 hour in moderate 
oven. Serve hot as a vegetable. 


DUTCH DISH. 

Add to 1 pound of veal or fish remnants 1-4 pound of bread 
soaked in beef tea, 1 onion chopped fine, 1-4 teaspoon each of salt 
and ground clove, 3 tablespoons of melted butter, 1-2 lemon peel, 
grated, and the well-beaten yolks of 3 eggs. Beat the whites 
of the eggs until stiff and cut into the mixture. Bake in a 
pudding dish 3-4 of an hour. 


ROLLS 


‘‘T speak this in hunger for bread, not in thirst for revenge.’’ 
Shakespeare. 


HOT ROLLS. 

Boil 1 Irish potato until thoroughly done; let it cool in 
the same water; add 1 cake of Fleischman’s yeast, mix well to- 
- gether with potato. Take 2 quarts of flour and mix in thor- 
oughly 1 tablespoon of lard and 1 teaspoon of salt, also 3 table- 
spoons of sugar; work well, then place in a bowl to rise over 
night. Early next morning make into rolls and place in a deep 
pan; when they have risen to the top of the pan, put them 
into a moderately hot oven, baking slowly until they are thor- 
oughly soaked and well done, and you will have the best results. 
This same recipe can be used for lightbread. 


EGG ROLLS. 

Take 2 medium-sized potatoes, peel and boil; when quite 
done mash and strain into the water in which they were boiled, 
have in all 1 pint; stand aside to cool. When very cold add the 
following mixture: Two eggs, beaten; 3-4 cup sugar and 1 yeast 
cake; mix thoroughly and stand aside until fermented, which 
usually takes from 2 to 3 hours. Then take 5 pints of flour, sift, 
add salt and a heaping tablespoon of lard; mix well and make 
up with fermented sponge and knead thoroughly. Mould into 
rolls and stand aside to rise. When quite light, bake in hot 
oven 1-2 hour. Excellent for tea. 


FRENCH ROLLS. 
One quart of flour, 1-2 pint of milk, 1-2 cup of yeast, 2 
tablespoons sugar; raise over night and bake in a quick oven. 


SWEET FRENCH ROLLS. 
To 1 pint of light sponge add gradually 1-4 cup each of 
sugar and butter which have previously been creamed smooth; 
add 2 eggs, the whites and yolks beaten separately, with 


188 WOMAN’S CLUB COOK BOOK. 


enough flour to make the same thickness the sponge was. Cover 
and stand in a warm place until it begins to rise, then add 
sufficient flour to make a soft dough and knead well. Set aside 
until doubled in size, shape like Parker House rolls, brush over 
with beaten white of an egg and cold water and bake for 15 
minues. A napkin laid over the rolls in the pan for 5 minutes 
will insure a tender crust. 


PARKER HOUSE ROLLS. 

One pint sweet milk, scalded; cool; stir in 1-2 yeast 
cake, 2 tablespoons sugar, little salt, butter to shorten and flour 
to make stiff batter ; do not beat; let rise. Work into this sponge 
enough flour to make a dough not too'stiff, and let rise again. 
Then roll out, without kneading, on biscuit board, giving a slight 
coating of butter and sugar. Cut into squares and fold; put into 
baking pans and let rise to very lightness and bake in rather 
quick oven. 


LENOIR RUSK. 

Four eggs, 1 teaspoon of butter, 1 of milk, 2 of yeast, 1-2 
pound of sugar. Beat the eggs well, add the sugar and some 
flour, the butter and milk melted together warm, but not too hot; 
then more flour, lastly yeast. Add flour enough to make into a 
stiff batter; set to rise in anything that will hold a gallon. When 
batter rises to the top work in flour enough to make a stiff 
dough; let it rise again to the top, then work in flour enough 
to make rolls for baking. 


INDIAN BREAKFAST ROLLS. 

Three-fourths cup of molasses, 1 cup of sour milk, 1 1-2 
cups flour, 1 cup Indian meal, 1-2 teaspoon salt, 1 teaspoon sale- 
ratus dissolved in 1 tablespoon cold water and well beaten in the 
last thing. This will make 12 rolls in a common cast-iron 
compartment pan, which must be heated and fatted. Put 1 
spoonful of the dough in each division and then distribute the 
rest evenly. Bake 25 or 30 minutes in a moderate oven. 


FT ee es 


SALADS 


““My salad days, when I was green in judgment.”’ 


SIMPLE AND DIGESTIBLE CABBAGE SALAD. 
Crisp the cabbage in ice water, then shave or chop fine and 
dress to taste with salt, pepper, olive oil and lemon juice. 


CHARLOTTESVILLE CABBAGE SALAD. 
Three eggs well beaten, add 2 tablespoons of sugar, 1 scant 
-cup of vinegar, 2 tablespoons melted butter, 2 teaspoons salt, 1 
teaspoon pepper, 1 teaspoon English mustard mixed with water. 
Cook in dovbie boiler and when cool, and just before serving, add 
1 cup whipped cream. 


SOUTHERN COLD SLAW. 

Cut the cabbage very fine, put into a bowl and season with 
salt, pepper and a good pinch of mustard; set in a cool place. 
Sauce: One cup vinegar, 1-2 teacup sugar, 1 teaspoon flour, 
made smooth in a little water. Let this boil until it begins to 
thicken ; draw back and stir rapidly into the sauce the yellow of 
three eggs; after it begins to cool, mix with the cabbage. Slice 
hard-boiled eggs for garnishing. 


DIXIE COLD SLAW. 

To 1 large cabbage, 8 eggs, 3 tablespoons sugar, 1] table- 
spoon mustard, lump of butter; beat alltogether. Boil 4 pint of 
vinegar ; when it gets hot pour in the eggs, stir until smooth; put 
the cabbage in. Let stay a few minutes, then remove from fire. 
Serve cold. 

~ WINTER SALAD. 

Where lettuce can not be purchased, celery is usually plenti- 
ful. The white, tender part may be chopped and served with 
French dressing or with mayonnaise. Hard, white cabbage, if 
shaved into thin strips and soaked in cold water, also makes a 
delightful salad, or the celery and cabbage together, by changing 
the dressing from French to mayonnaise, will give you a dainty 
dinner salad. 


190 WOMAN’S CLUB COOK BOOK. 


ASPERGES EN BRANCHE. 


Place a large can of asparagus on ice several hours before 
required. Open the can carefully and place the asparagus in iced 
water for $ hour, then dry and serve—about 6 heads to each 
person, slipped through a thin ring of lemon or green pepper— 
w.th a dressing of oil and vinegar. 


FROZEN TOMATO SALAD. 


Strain a quart can of tomatoes through a colander and then 
through a sieve. Add 1 teaspoon of salt and 2 large tablespoons 
of mayonnaise or cooked dressing, then freeze. Serve in green 
peppers, or on a lettuce leaf. Garnish with a bit of mayonnaise, 
olives, pickles, parsley, ete. 


TOMATO SALAD, AMERICAINE. 


Peel, chill and slice rather thick, some large tomatoes. On 
each slice iey 1, exactly matching, of thin, soft American dairy 
cheese, and spread with mayonnaise ; put a second slice of tomato 
over it and a small spoonful of mayonnaise on that; serve on 
individual plates. 


ASPIC JELLY. 


Boil 2 quarts of clear consomme with 1 sprig of tarragon 
and 1 tablespoon of tarragon vinegar or lemon juice, until it 
is reduced to 1 quart. Take from the fire and add 2 tablespoons 
of wine or sherry; then add 2 tablespoons of granulated gelatine, 
dissolved in 1-2 cup of warm water. Strain and use as a mold 
for meats or salads, or pour into a shallow pan. When cold, 
cut into cubes and use as a garnish. 


TOMATO AND CUCUMBER ASPIC. 

Cook down 1 can of tomato with 1 sprig of parsley, till 
smooth; strain, measure and set with sufficient gelatine (1 level 
tablespoon to 1 pint). Take a mold and rub with a little oil, 
and on this put slices of very thin cucumber. When the tomato 
jelly is cold, slowly pour it in; or, stick the cucumbers on the 
mold with a little dissolved gelatine, dipping each slice in to wet 
it. When firm turn out on lettuce and put a row of cucumber 
slices overlapping all around; serve with stiff mayonnaise. 





WOMAN’S CLUB COOK BOOK. 191 


OPELIKA SWEET POTATO SALAD. 


Slice cold boiled sweet potatoes that have been carefully 
pared, adding 1 tablespoon of minced parsley, 2 finely chopped 
hard-boiled eggs, a little onion juice, and seasoning to taste with 
salt and a very little cayenne. Prepare the following dressing: 
Beat the yolks of 2 eggs, adding 2 tablespoons of olive oil and 1-2 
teaspoon of cold water; place in the upper part of the double 
boiler and cook until of the consistency of boiled custard ; remove 
from the fire, and stir in a pinch of powdered mace and pepper, 
1 saltspoon of salt, a few drops of lemon juice and a tablespoon 
of chopped gherkins and capers. Arrange the salad in a mold 
in the salad bowl and pour over the dressing, garnishing with 
stuffed olives and slices of pickled beet. 


POTATO AND CUCUMBER SALAD 
The salad served oftenest in our household, is made of diced 
cold boiled potatoes, with 1-2 their bulk of diced cucumbers. 
These are mixed with a generous amount of mayonnaise dressing, 
to which, if one likes it, 2 teaspoons of tarragon vinegar have 
been added. Served very cold, this is a particularly delicious and 
refreshing salad for summer use. 


WATERCRESS AND BEET SALAD. 

For this salad use 3 red beets which have been standing in 
vinegar for 3 hours at least. Wash and dry a bunch of water- 
cress and arrange it in the salad bowl. On this lay the beets, 
cut in dice or fancy shapes, and sprinkle with a dressing made 
by mixing 4 tablespoons of olive oil with 4 teaspoon of 
salt and 1-3 teaspoon of pepper; then slowly adding 1 tablespoon 


of lemon juice or vinegar. 


A DAINTY SALAD. 

Is made by pressing cooked asparagus through a sieve. To 1 
pint of pulp add 1 pint of boiling water and 2 tablespoons of 
gelatine, softened in cold water; 1-2 teaspoon pepper, 1 teaspoon 
salt, 2 tablespoons vinegar. Pour into cups and set in cold place 
to become firm; then dip into warm water and slip out on a 
cold dish covered with a lace-paper doily. Scoop out centers 
with a warm spoon and fill with celery and mayonnaise. 


192 WOMAN’S CLUB COOK BOOK. 


EMERALD SALAD. 


Cut tops from green peppers; remove every particle of seed 
and membrane; let stand in salt water for 1 hour; then wipe 
dry and fill with the following, which has stood in dressing for 
12 hours: Cut 1 pint cold boiled potatoes into small dice; add 
enough thinly sliced cucumbers or pickles chopped to measure 
1-3 more; then fill up measure with thinly sliced celery; 
season with pepper, salt if needed, and onion juice. Place a 
pimolason top of each pepper, which is stood in cup made of 
lettuce. 


RADISH SALAD. 


Slice radishes and young onions in equal parts, mix 
together, add cream dressing and serve on lettuce leaves. 


SPINACH SALAD. 

Use the spinach left from a meal and press into small cups, 
chill on ice over night. Turn out on a plate and serve with a 
ring of cold, cooked beets, around each form and 1 spoonful of 
mayonnaise on top. 


CARROT SALAD. 

Boil very young carrots in a little water until tender, Cut 
into narrow strips lengthwise. Sprinkle with minced chervil, 
tarragon, cress, or any herb desired. Cover with a French 
dressing. Serve cold. 


HALLOW}E’EN SALAD. 

After soaking 1 cauliflower, head downward, in salted water 
for 1 hour, tie it in cheese cloth and cook till tender in 
salted boiling water. When cool, separate the flowerets carefully 
and dice the stalks, laying them over fine curly lettuce leaves, 
Have a few deep-red beets cooked tender, carefully cut them in 
slices and remove the inner layers to make rings. With a small 
pastry cutter cut 1 or 2 beets into heart shapes, dispose the hearts 
and rings over the flowerets, and cover with a thin mayonnaise, 
or dressing made from equal measures of oil and vinegar, sea- 
soned with salt and white pepper. Do not pour the dressing over 
vegetables until ready to serve. 





WOMAN’S CLUB COOK BOOK. 193 


LOBSTERS OR SHRIMPS 

Form the basis of salad, and are simply served on a lettuce 
leaf, with mayonnaise dressing, or mixed with apple or cucumber 
cubes, celery strips, sliced tomatoes, or nuts. The meat is usually 
marinated in French dressing, thoroughly chilled, and when 
ready to serve, lightly mixed with the other ingredients and cov- 
ered with mayonnaise. Lemon or onion juice is almost invaria- 
bly added to shell fish. 


FORT SUMTER SHRIMP SALAD. 

Put 1-2 chopped cabbage on ice, chill; green bell peppers, 
after removing seeds and divisions; chop as fine as possible 2 
onions; chop shrimps fine ; mix cabbage, onions and shrimp, also 
a little chopped peppers. Fill the pepper shells and serve cold, 
with 1 spoonful of mayonnaise on top of each. 


GEORGETOWN CRAB SALAD. 


Separate the crab meat into small pieces, cutting it, if 
needed. For 1 cup of meat mix a few grains, each, of salt and 
pepper with 3 tablespoons of oil. Add 1 tablespoon of vinegar, 
gradually, and mix thoroughly. Pour this over the crab meat, 
and with a spoon and fork lift the meat until the dressing is 
evenly mixed through it. Let stand until very cold. Dispose on 
a bed of lettuce leaves, and sprinkle with 1 or 2 tablespoons of 
capers or olives chopped fine. Mayonnaise or sauce tartare may 
be added as a garnish; with the latter omit the sprinkling of 
capers and olives. 


PORT ROYAL SALMON SALAD. 

Chop all the white parts of 1 bunch of celery; when fine, add 
1 small teaspoon of salt, 1-2 teaspoon of pepper, 1 even teaspoon 
of mustard and 2 hard-boiled eggs. Chop all together, add 1 can of 
salmon after draining off all the oil from it, and pour over all 1 
cup of good sour vinegar; stir lightly and put on a dish gar- 
nished with celery tops and 2 or more hard-boiled eggs, sliced. 

SARDINE SALAD. 

A dainty substitute for a salad consisted of sardines in 
lemon jelly. Make 1 pint of lemon jelly, omitting the sugar. 
When partly set pour into a shallow cake pan and place the 
little sardines in a row about 2 inches apart. When this has set 


194 WOMAN’S CLUB COOK BOOK. 


cut in squares, allowing 1 sardine to each square. Serve on 
lettuce leaves with 1 teaspoon of currant jelly as a dressing. 
CODFISH SALAD. 

Soak 1 pound of codfish all night; boil until tender and 
remove skin and bones. Flake and mix with 4 diced, boiled 
potatoes and 2 chopped, hard-cooked eggs. Serve with mayon- 
naise on lettuce. 

RANDOLPH CHICKEN SALAD. 

One head of lettuce, 2 1-2 cups cooked chicken, cut into 
dice; 1 cup of celery, cut into small pieces. Wash and crisp the 
lettuce, and arrange in cups on a platter. Mix the chicken and 
celery with French dressing. Have it very cold and pile in the 
lettuce cups; dress with salad dressing. 

CHICKEN MOUSSE TO SERVE 16. 

Two cups of chopped chicken, 2 cups of well seasoned 
stock, 1 large cup of whipped cream, 2 tablespoons of gelatine. 
Put chieken into stock and add gelatine; when it begins to 
set thoroughly, add cream, Put into tins to mold; cut into 
squares and serve on beds of shredded lettuce and cover with 
dressing. Take any good salad dressing, stir in some whipped 
cream; add 1 or 2 diced cucumbers, celery and nut meats. 


BLUE RIDGE VEAL SALAD 


Four pounds veal, 2 medium-size stalks of celery, 1 cup | 


good, strong vinegar, 4 hard-boiled eggs, salt and pepper. Boil 
the veal until thoroughly done. When cold remove all particles 
of fat; chop with meat shears into cubes just as you would do 
were you using chicken; add 1 cup vinegar and 1 cup of broth 
left from the boiling. Run the hard-boiled eggs through a sieve. 
mix with the meat; salt and pepper to taste. Just before serving 
mix the celery with the meat and stir into this 1 pint of mayon- 
naise dressing. Serve also with mayonnaise dressing, upon a 
lettuce leaf. This is some cheaper and a great deal less trouble 
than chicken salad, and is so much like it that it defies detection. 
HEAVENLY HASH. 

One can grated pineapple, 1-2 dozen ripe banannas, 1- 2 
dozen oranges, 1-2 pound English walnuts. Chop fine, mix 
together. Serve with whipped cream; sweeten to suit taste. 





= a 4 ah 


ae 


a 


WOMAN’S CLUB COOK BOOK. 195 


APPLE, NUT AND CELERY SALAD. 


One cup each apple and celery, cut in cubes, 4 cup of 
walnuts, or pecans, shredded fine, or, if preferred, butternuts 
or black walnuts. Chestnuts boiled 10 minutes until soft, but 
not broken, then drained, chilled and sliced, make also an 
approved addition. Season with a French dressing, pile on lettuce 
leaves and keep in a cool place until ready to serve. If preferred, 
this may be served in tomato or apple cups. 

SALUDA GRAPE SALAD. 

A pound of Malaga grapes cut in halves and seeded, 2 cups 
of celery cut in cubes (use only the choicest inner stalks) and 1 
cup of pecan meats. Dress with a French dressing, using lemon 
juice instead of vinegar, and serve on a heart leaf of lettuce. 

KIRKLAND FRUIT SALAD. 

One-half dozen apples, 4 bananas, 2 bunches celery, 1-2 pound 
pecans, 4 pound Malaga grapes, 1 teacup sugar. Chop fruit 
and celery; mix nuts and sugar with the juice of 1 orange or 
lemon. Serve on lettuce with mayonnaise dressing. 

PALM BEACH BANANA SALAD. 

Roli ripe bananas in mayonnaise, then in finely chopped 

nuts and serve on lettuce leaves. ~ 
POTOMAC CHERRY SALAD. 

Remove the stones from 1 can of white cherries and fill the 
cavity of each one with a blanched filbert. Arrange on 
lettuce leaves and serve with mayonnaise. 


MT. VERNON CHERRY SALAD. 

Stand 1 pint of cherries with stems on, in strong salt water 
on ice over night, rinse off salt water with ice water, lay in 
lettuce hearts. Serve with mayonnaise. Eat from stem, dipping 
- cherries into mayonnaise. 

FLORIDA FRUIT SALAD. 

Four oranges, 3 bananas, 1 pint shredded pineapple or 1 
quart strawberries, 1-4 pound blanched and grated almonds. 
*Arrange in alternate layers; sweeten to taste. Over all pour 1-2 
glass of lemon juice with 2 tablespoons of Maraschino or 4 
tablespoons sherry or Madeira. Set on ice, or in cold place, 
until thoroughly chilled. Send to table with crushed ice on top. 


196 WOMAN’S CLUB COOK BOOK. 


CEDAR KEYS ORANGE SALAD. 

Use sour oranges or strain over sweet oranges a little lemon 
juice. Cut in slices, take out the seeds, arrange in rows and 
turn over them a French dressing. This is a delicious salad to 
serve with game. 

MANDARIN SALAD. 

The salad is a new one. Get large mandarin oranges and 
cut off a section 1-3 from the top of each. Remove the 
pulp carefully, macerate it with oil and lemon juice, a little 
salt and pepper, and lay on ice. Scallop the edges of the 
shells and put yellow lettuce leaves around each. Pour off 
the juice from the mandarin pulp and put on as much grape 
fruit as pulp, which you have also chilled. Mix the two and fill 
the shells heaping full. 


MELONS AND FRUIT SALAD. 

Cut small melons in halves and take out the seeds; fill each 
one with bits of grapefruit or orange, and a little banana; do not 
have these mussy, or use more than 2 kinds of fruit; over all 
pour a little sherry, if liked, mixed with 1 spoonful of powdered 
sugar. 

ALABAMA STRAWBERRY SALAD. 

Chill, firm ripe berries; prepare a bed of crisp water cress; 
chop 1 sweet pepper, sprinkle on cress; place chilled berries 
on the centre of cress and peppers; put 1 heaping spoon of 
mayonnaise on each plate, then a large puff of whipped cream 
with 1 large strawberry in the center. A beautiful and palatable 
dish. 


TOMATOES STUFFED WITH NUTS AND CELERY. 
Peel the tomatoes; cut out a circular piece at the stem end 
of each and scoop out the flesh so as to form cups. Chill thor- 
oughly then fill with English walnut or pecan meats, broken 
into pieces, and celery cut into small pieces and mixed with 
mayonnaise. Serve on lettuce leaves. 


ITALIAN SALAD. : 

The foundation of this salad is 2 cups of cold maca- 
roni. This should have been cooked very tender in well 
salted water and then rinsed in cold water to prevent 


WOMAN’S CLUB COOK BOOK. 197 


being sticky. Chop 2 cups of the macaroni, add % of a 
cup of celery, cut into small bits, and 1-3 of a cup of mild 
American or cream cheese, diced. Also 4 medium sized toma- 
toes, cut into pieces; fresh ones are best but canned ones will 
do almost as well if the firmest are chosen. Season with 
minced red peppers, 3 peppers will be a generous allowance 
for this amount of salad. Mix all together with plenty of 
mayonnaise and serve on a bed of lettuce leaves. 


POT CHEESE SALAD. 

Mix the cheese with mayonnaise dressing, and when cold 
place 1 teaspoon on a plate of lettuce leaves for each guest. 
If the cheese is dry it can be mixed with cream or butter and 
served with boiled dressing or mayonnaise separately on leaves 
of lettuce, 

EGG SALAD WITH CREAM CHEESE. 

Rub together the yolks of hard-boiled eggs and an equal 
quantity of Neuchatel cream cheese. Season with salt and 
cayenne and roll into little balls. Arrange some lettuce on 
a dish and cut into very small pieces the whites of the eggs, 
making a bed of them upon the lettuce. Place the cheese balls 
on it. Just before serving pour over the salad a mayonnaise 
dressing. 

ASPARAGUS AND EGG SALAD. 

Cook, drain and chill asparagus, whole. Cook hard 4 
eggs and cut in lengthwise quarters; arrange the asparagus on 
lettuce and surround with the eggs and put spoonfuls of stiff 
mayonnaise all around the edge; serve with grated cheese 
sprinkled the last thing over the asparagus only. 

EGG SALAD. — 

For this salad allaw 1 egg for every 2 persons, boil slowly 
for at least 1-2 hour; drop into cold water until chilled, and 
then shell and cut lengthwise into quarters. Serve in nests 
of lettuce leaves or watercress and pass with it either mayon- 
naise or a French dressing. 

EGG LILLIES (SALAD). 

Boil 20 minutes, 1 egg for each lily; remove shell and 

while still warm cut with silver knife in strips from smal] end 


198 WOMAN’S CLUB COOK BOOK. 


nearly to base, very carefully lay back the petals on a heart of 
bleached lettuce; remove yolks and rub them with spoonful of 
butter, vinegar, a little mustard, salt and paprika; form cone- 
shaped balls and put on petals, sprinkling bits of parsley over 
balls. Two or 3 stuffed olives carry out the idea of buds; serve 
on cut-glass dishes to give water effect. Its beauty repays all 
the trouble of making. 


KENTUCKY COLONEL SALAD. 


One-half box gelatine, 1 lemon, 1 teaspoon extract of mint, 
1-2 cup sherry wine, 1-2 cup sugar, 1-2 pound almonds. Soak 
% box gelatin in 1] pint of cold water until soft, add 1 pint of 
boiling water, the juice of 1 lemon, 1 teaspoon of extract of 
mint, 1-2 teacup of sherry wine and 1-2 teacup of sugar; color 
a delicate green. When it commences to congeal, stir in 1-2 
pound blanched almonds; mould in individual moulds or 
squares. Arrange on a bed of green mint leaves and serve with 
a cream mayonnaise. 





SALAD DRESSINGS 





“To make a perfect salad, there should be aspendthrift for oil, 
a miser for vinegar, a wise man for'salt, and a madcap to stir the 
ingredients up and mix them well together.’’ 


MAYONNAISE DRESSING. 

Beat the yolk of 1 egg well with a Dover egg-beater, 
add a dash, each, of cayenne, paprika, and mustard, 4 tea- 
spoon of salt, anda pinch of sugar. Add the juice of 1 
lemon, beating it in thoroughly, then add the oil. The 
mixture will take up oil as fast as it is added; no care need 
be taken to add it ‘“‘drop by drop.’’ Continue beating in 
the oil until the mixture is of the right consistency. If 
the egg and lemon are thoroughly mixed and the oil be 
cold, but not in the least congealed, this dressing wil 
never curdle. 

SALAD DRESSING. 

One-quarter teaspoon of salt, + teaspoon white 
pepper, 3 tablespoons olive oil, 10 drops onion juice, and 
1 tablespoon of oil. Add alternately the remaining oil, 
vinegar and juice. 


SOUTH CAROLINA SALAD DRESSING. 

One pint of vinegar brought to the boiling point, 2 
well beaten eggs, juice of 1 lemon, salt, sugar and pep- 
per to taste; a small portion of olive oil, also prepared 
mustard. Mix all these, then add the hot vinegar, stir 
quickly, return to the fire for a moment till thick. Set 
away till cool and serve on lettuce, celery, tomatoes 
chicken, or potatoes. 


CREAM DRESSING FOR SALAD. 

One-half cup vinegar, 2 cups of cream, 2 teaspoons 
mustard, 1 teaspoon each of salt and sugar, 3 eggs. Scald 
vinegar and cream separately, let each cool; beat eggs 
very stiff, add vinegar, then add all and put on to boil 
until thick as custard, add juice of 1 lemon when cold. 





200 “WOMAN’S CLUB COOK BOOK. 


LETTUCE DRESSING (WITHOUT OIL). 

One-half pint cream or rich milk, 4 pint good vinegar 
(weak), 1 small teacup sugar, 3 eggs well beaten, a lump 
of butter size of an egg, 1 teaspoon ground mustard. 
Pepper and salt. Mix all together cold, and cook until 
thick as custard. . 

MAYONNAISE (WITHOUT OIL). 

Two egg yolks, 1 tablespoon butter, 1 tablespoon 
flour, 1 teaspoon sugar, 1 teaspoon salt, 1 teaspoon dry 
mustard, 1 cup milk, cup vinegar, llemon. Stir all dry 
ingredients together, then mix. Cook like custard. 

SALAD DRESSING.  ' 

One-half tablespoon of salt and mustard each, ? table- 
spoon of sugar, 1 egg slightly beaten, 24 tablespoons of 
melted butter, # cup of cream, + cup of vinegar. Mix in 
the order given adding vinegar slowly. When it comes to 
a boil set off the stove to thicken. 

SALAD DRESSING. 

One cup vinegar, yolks of 5 raw eggs, 1 teaspoon salt 
(small), butter size of an egg. Set on stove and stir con- 
stantly till thick. 

COOKED DRESSING FOR SALADS. 

One egg well beaten, juice of 1 lemon, 2 tablespoons 
sugar, 1 teaspoon salt, 3 tablespoons boiling water. Let 
boil until thick. Add pinch cayenne pepper. 

DRESSING FOR COLD SLAW. 

Beat up 2 eggs with 2 tablespoons of sugar; add a 
piece of butter the size of half an egg, 1 teaspoon of mus- 
tard, a little pepper, and lastly 1 teacup of vinegar. Put — 
all these ingredients into a dish over the fire, and cook 
like a soft custard. 

DRESSING FOR A FRUIT SALAD. 

Beat 4 eggs until very light, adding 1 cup of powdered 
sugar and a little salt, gradually. Add the juice of 14 
lemons and 1 orange, a little Maraschino liquid or cherry 
juice; stir together thoroughly and serve with bananas, 
oranges, peaches and berries. 





SANDWICHES 





*“A morsel for a monarch.’’ 


HOW TO MAKE SANDWICHES. 


In making sandwiches always use bread which is of 
light texture and preferably two days old. When a num- 
ber are to be made it is easiest to trim all crust from the 
loaf before beginning, otherwise the crust may be cut 
from the finished sandwiches. They are daintier and 
easier to eat when the filling is reduced to a paste, hence 
it is best to put meats used for such purposes through the 
food chopper, then add seasonings, cream, melted butter 
or mayonnaise; beat and work all together until smooth. 
Almost any cooked meat may be used as the basis of a 
sandwich filling, providing it is nicely seasoned; ham, 
tongue and chicken are always favorites, but the clever 
hostess should improvise some special combinations of her 
own which will delight and puzzle her guests. 

From the trimmed loaf cut and discard the outer end 
slice. Spread the loaf end with butter, mayonnaise or the 
prepared filling, cut off a thin slice with a sharp knife. 
Continue to spread and cut until a number of slices are 
ready; if only buttered, add filling to each, then put 
together in pairs. Cut into small wedges, circles or fancy 
shapes. When the entire number of sandwiches have 
been cut, stack them on a platter and cover with a napkin 
which has been wrung out of cold water. It should be 
thoroughly squeezed, asitis only designed to keep the 
sandwiches moist; drops of water would make them pasty. 
Cover with a heavy cloth and stand away until needed. 

A nut filling needs a mixture of 4 blanched almonds; 
English walnuts, ¢ hickory nuts meats. Use a nut grater or 
chop very fine. Butter and slice the bread. Put on itathin 

layer of the chopped nuts, a dust of salt, a sprinkle of grated 


v 


See 


202 WOMAN’S CLUB COOK BOOK. 


Swiss or any mild cheese and cover with a plain buttered 
slice. Celery should be chopped very fine and moistened 
with enough mayonnaise to make a paste. 


TOMATO SANDWICHES. 


Have light bread thinly sliced; have large red toma- 
toes thinly sliced; have mayonnaise dressing ready for 
use. Take a slice of bread, place a lettuce leaf on it, 
spread on a spoonful of mayonnaise dressing; cover this 
with a slice of tomato, then a little more mayonnaise, 
and again a lettuce leaf; last, the other slice of bread is 
added, making the sandwichcomplete. Trim any project- 
ing edges of the lettuce. 


NUT SANDWICHES. 

Use mayonnaise dressing and pecan nuts; chop nuts 
fine, mix with dressing; lay on lettuce leaf between bread. 
Peanuts can be used in the same way by putting them 
through the meat grinder, or peanut butter. 


PEPPER SANDWICHES. 
Slice bell peppers into thin rings; spread thin slices 
of bread with mayonnaise and place 2 rings of pepper 
between 2 slices. Cut bread round. 


PEPPER AND CHEESE SANDWICHES. 

Mash ¢ lb. plain cream cheese and soften with 1 table- 
spoon of cream and 1 teaspoon olive oil. Spread on thin 
slices of bread or on butter thins and stick whole blanched 
almonds in the cheese, then sprinkle lightly with red 
pepper. Do not double these slices. 


COTTAGE CHEESE SANDWICHES. 

Thinly sliced bread, 1 cup cottage cheese, 4 table- 
spoons melted butter, 2 tablespoons lemon juice, salt-spoon 
of salt, agood pinch of cayenne pepper. Mix thoroughly 
and spread between thin slices of buttered bread. 

PIMENTO SANDWICHES. 
Chop pimento olives fine, mix with cream cheese; add 


WOMAN’S CLUB COOK BOOK. 203 


a dash of red pepper, and spread on thin slices of white 
bread. Thin the cheese with cream. 


WHIPPED CREAM SANDWICHES. 


These are delicious for the afternoon tea table. Cut 
thin slices of bread into circles with the biscuit cutter. 
Spread with good butter and fill with whipped cream 
seasoned with white pepper and salt. 


SWEET POTATO SANDWICHES. 


Mash with a wooden spoon 8 boiled sweet pota- 
~ toes that have been carefully pared, adding 4 cup of cream, 
1 tablespoon of butter and a little salt and pepper; then 
whip with a fork until very light and stir in 1 cup of 
chopped hickory nuts and 4 cup of grated cocoanut. 
Spread between thinly buttered slices of graham bread 
and stamp with a round cutter into meat circles. Arrange 
on a cake plate with a doily. 


TARTARE SANDWICHES. 


Chop fine a little cold ham and 3 sardines, boned and 
skinned; add 3 small sour pickles and 1 teaspoon each of 
mustard, walnut catsup and vinegar; season to taste with 
salt, pepper and a pinch of cayenne and spread on thin 
slices of bread cut in diamonds. 


BACON SANDWICHES. 
Fry thin slices of bacon until crisp, drain and chop 
finely. Make into a paste with just enough butter to hold 


together and spread very thin slices of bread with the 
mixture. 


SAUCES 


‘‘What’s sauce for the goose is sauce for the gander.”’ 





WHITE SAUCE. 


White sauce is a staple ingredient of many entrees, 
and it possesses the advantage of being prepared at a 
moment’s notice. As these recipes for entrees will call for 
it with more or less frequency, it is well to know that it 
is made by blending 1 tablespoon of butter and 1 of 
flour over a moderate fire until smooth as velvet, and then 
diluting it by gradually adding cold milk until it is of the 
consistency of rich cream. This will require 1 cup of 
milk, possibly a bit more. Season with salt and white ° 
pepper. Flavoring is added later on according to the 
nature of the dish to be served. 


CORDOVA CELERY SAUCE. 


Cut a head of celery very fine, boil in a very little 
water until perfectly tender, then add 1 teacup of milk, 
piece of butter as large as an egg, flour to make it the 
consistency of cream, salt. 


HORSE-RADISH SAUCE. 


Season 1 tablespoon of horse-radish with a little salt, 
% teaspoon of lemon juice. Mix well and blend with 4 
cup of whipped cream. 


HORSE-RADISH SAUCE. 
One cup freshly grated horse-radish, 1 teaspoon salt, 
% saltspoon white pepper, 1 teaspoon made mustard, 4 
teaspoon dry mustard, 1 saltspoon sugar, 2 tablespoons 
vinegar, % cup cream well beaten. Set away on ice; add 
vinegar just before serving. 


BROWN SAUCE. 
Brown sauce is frequently used, especially with dark 
meats. It calls for equal amounts of flour and butter (or 


WOMAN’S CLUB COOK BOOK. 205 


of rendered suet), but the roux formed by blending them 
is allowed to scorch to a rich brown. Stock is then used 
to dilute it, instead of milk as in white sauce, and a dash 
of powdered mace is added to the pepper and salt season- 
ing. In the absence of stock, 1 teaspoon of beef extract 
and 1 cup of water may be used, and stirred in grad- 
ually to insure smoothness. A lumpy sauce must always 
be strained before combining it with the other ingredients 
of an entree. 


BROWN MUSHROOM SAUCE. 


Pour off 4 cup of fat from the frying pan, add 5 

tablespoons of flour, and stir until well browned; then 
add gradually, while stirring constantly, 1 cup of brown 
stock and 4 of a cup of mushroom liquor. When the boil- 
ing point is reached, add the caps from 4 pound of mush- 
rooms cut in slices and sauted in butter for 3 minutes. 
Season with salt and pepper, and just before serving add 
gradually, while stirring constantly, the butter remain- 
ing in the frying pan. To obtain mushroom liquor, scrape 
the stems of mushrooms, break in pieces, cover with cold 
water, and cook slowly until the liquor is reduced to 4 of 
a cup. 

HOLLANDAISE SAUCE. 

Beat 4 cup of butter until soft and creamy. Work 
gradually into it the slightly beaten yolks of 2 eggs, 1 table- 
spoon of lemon juice, } teaspoon of salt and a dash of 
cayenne (or + teaspoon of white pepper). A few minutes 
before serving add 4 cup of boiling water, stand over 
the top of the teakettle (or in a double boiler) and stir 
constantly and quickly until as thick as boiled custard. 


MAITRE D’HOTEL BUTTER (COLD). 

Rub t cup of butter to a cream, add % teaspoon of 
salt, 1 saltspoon of pepper, 1 tablespoon of minced parsley, 
1 tablespoon of lemon juice. Spread on hot beefsteak. 

To make the hot maitre d’hotel butter, put 7 
pound of butter into a saucepan with 4 tablespoon of 


206 WOMAN’S CLUB COOK BOOK. 


chopped parsley, a little finely powdered thyme and 
minced onion and salt and pepper to taste. Stand the 
saucepan by the fire and whip with an egg whisk until it 
almost reaches the simmering point. Take at once from 
the fire and serve. 


TARTAR SAUCE. 

Whip the yolk of 2 eggs to a stiff batter, add slowly 
drop by drop 2 tablespoons of olive oil, with a little salt. 
After it is very stiff, add 1 onion and 1 pickle, cut very 
fine. 


HENRY DURAND’S BARBECUE SAUCE. 


One qt. tomatoes, 1 tablespoon dry mustard, 1 onion 
chopped fine, 1 teaspoon cayenne pepper, 1 pint vinegar 
(added hot), salt to taste. 


CURRANT MINT SAUCE. 
Separate 1 glass currant jelly into pieces, but do not 
beat. Add 2 tablespoons mint leaves minced fine and the 
thin yellow shavings from the rind of 4 orange. 


MISS SALLIE’S SOFT SAUCE. 

Six tablespoons white sugar, 10 tablespoons water, 4 
tablespoons butter, 2 tablespoons wine. Heat sugar and 
water, stir in the butter until melted. Do not let boil. 
Add wine and nutmeg before serving, or cook with 1 table- 
spoon of cinnamon. 


HARD SAUCE. 


Beat 4 pound of butter to a cream, add gradually 
1 cup powdered sugar; add 4 tablespoons boiling 
water, 1 at a time; beat for 5 minutes; add the beaten 
white of 1 egg and 1 teaspoon of vanilla. Put the mix- 
ture at once into a serving dish and stand it in a cold 


place. 
PUDDING SAUCE. 


Cream together 1 cup sugar with 4 cup butter. When 
light add well beaten yolks of 4 eggs, stir in 1 wineglass 


WOMAN’S CLUB COOK BOOK. 207 


wine or brandy and 1 cup hot rich milk. Beat well, cook 
in saucepan till thick like cream. 


BUTTERLESS SAUCE. 

Place 4 gill milk in pan of boiling water. When 
scalding put in 4 pint powdered sugar mixed with yolks 
of 2eggs. Stir till thick as boiled custard. When cool 
add flavoring. Just before serving mix in lightly the 
beaten whites of 2 eggs. 


LOUISIANA STRAWBERRY SAUCE. 

One qt. strawberries, 1 cup sugar. Let stand, then 
put through a sieve or potato masher; whites of 3 eggs 
beaten stiff; adda cup of sugar, juice of berries and 1 cup 
of cream and serve. Excellent with cottage pudding. 


SHELL-FISH and OYSTERS. 





“‘Full many a gem of purest ray serene, 
The dark unfathomed caves of ocean bear.”’ 
Gray. 


PREPARING SHELL-FISH. 


Lobsters are generally boiled when taken from the 
trap. To determine a good one. take hold of the curled 
tail and straighten it out; if in good condition the tail will 
fly back into place. To dress a lobster, pull off all the 
claws, break the tail from the body, cut the bony mem- 
brane on the inside of the tail shell with a pair of scissors, 
then slightly spread the tail and pull out the flesh ina 
single piece. Open on the underside and remove the 
stomach and intestinal vein, which differs in color accord- 
ing to the contents, being white, red, or even black, and 
runs from the stomach to the extreme end of the tail. The 
wooly gills should be discarded. The coral and green sub- 
stance in the shell should be shaken out and used, as well 
as the bits of flesh found between the bones, as these are 
the sweetest portion. Remove the meat from the small 
claws with a skewer that these may be kept whole for 
garnishing. . 

Crabs are usually kept alive for a few days in baskets 
of seaweed in contact with ice. As crabs shed their shells 
during the spring and early summer, they are considered 
a great delicacy at the season when the shell is soft. The 
eyes of a crab should be removed, then raise and turn 
back the joint found on either side of the back shell, and 
remove the spongy gills found underneath. Cut out the 
apron—a small jointed section found on the under shell. 
Wash the shell and keep for serving the fish meat in. 
When soft-shell crabs are to be fried they are usually first 
egged, then crumbed and cooked in very hot deep fat. 
The tiny crab found occasionally in oyster shells is a tidbit 


WOMAN’S CLUB COOK BOOK. 209 


greatly enjoyed by epicures, but seldom found in sufficient 
quantities to serve except as a garnish. 

The best shrimp in America are procured in southern 
waters, and only boiled ones are found away from the 
shore. Like the other crustacea, they are in season from 
May to October on the coast, and are prepared for use by 
removing the shell and intestinal vein. Shrimp are very 
attractive when served in scallop shells. 

Bivalves should be well rinsed before the shells are 
opened, and dried on a soft cloth, then when the shells are 
opened the juice should be kept as the basis for bisques, 
soups, ete., and the shells for serving. When procured in 
bulk, out of the shell, these fish should be carefully looked 
over that every sliver of shell may be removed. The abso- 
lute essentials for a successful ‘‘clam bake’’ are that the 
clams should not have been gathered too long to have lost 
their fresh flavor, they must not be cooked with any other 
steam than that of rock weed or kelp on hot stones, and 
must be served in the open air. 


CREOLE LOBSTER PILAU. 

Boil 4 cup of rice in broth and shape in a buttered 
mold. Cut the tails from 2 lobsters into slices of $an inch 
thickness, and saute with alittle butter. When the meat 
is thoroughly heated dispose on a platter in a double row 
about the rice mold and pour over the whole1 cup of white 
sauce, having 1 teaspoon of curry powder mixed with the 
thickening flour, and 4 cup Spanish sauce made with 
tomatoes, onions, pepper, salt and capers. 

CREAMED LOBSTER. 

Chop 1 pound of boiled lobster meat (canned will do), 
rather coarse; boil 1 quart of mi!k and stir in 4 well-pounded 
or rolled crackers, then add the lobster; season with salt, 
butter and pepper, boil up once and serve; add chopped 
onion if liked, but it is rich enough without. 

LOBSTER a LA NEWBERG. 

Four pounds of live lobster; put while alive in boiling 

water, boil from 20 to 40 minutes, according to size. After 


210 WOMAN’S CLUB COOK BOOK. 


cooking sufficiently, cut open down the center, crack the 
claws and take out the meat, the coral and green fat, dis- 
carding the stomach, the spongy substance on the sides 
and the entrails running down from tail to stomach. Cut 
the meat in 4 inch squares, and pour it into this sauce: 

SAUCE—One pint of cream or milk, 2 large tablespoons 
of butter, 2 spoons cornstarch, yolks of 5 eggs, cayenne 
pepper, and glass of sherry. Put the cream to boil ina 
double boiler, cream the cornstarch and boil together; 
when the cream commences to boil add the butter and 
cornstarch, stirring until the sauce is smooth; beat the 
yolks very light and add to them the sherry. Put this in 
a sauce pan after the lobster has gone in; cook 3 or 4min- 
utes. Measure the lobster meat after it is picked. 


HARD-SHELL CRABS Au GRATIN. 

After soaking the crabs 4 an hour in water to which 
3 tablespoons of salt have been added, scrub, and cook for 
15 minutes in boiling water. When cold remove the flesh 
from the shells, discarding the lungs, but picking out all 
the flesh. Cook a slice of onion in 4 cup butter without 
browning either, and stir in cup of flour. To 1 pint of 
crab meat use 1 cup of chicken or veal broth and 1 cup of 
cream seasoned with salt and pepper, simmer for 5 min- 
utes, then add the crab meat, and if desired, 1 cup of diced 
mushrooms that have been sauted in 1 tablespoon of but- 
ter. Thoroughly butter the shells, fill with the mixture 
and cover with 1 cup of crushed crackers mixed with + 
cup of butter. Set in muffin rings in the oven till brown. 

CRAB CREOLE. 

Rub a stewpan with a clove of garlic. Chop fine 3 
little onions and 2 green chili peppers, first removing the 
seeds. Put them into the stewpan with 4 tablespoons of 
butter, salt and cayenne pepper, and stew slowly 10 min- 
utes, then add 1 large peeled tomato, and stew 10 minutes 
longer. Then add 1 tablespoon of flour, ? of a cup of rich 
milk, or cream and milk mixed. This sauce should be as 
thick as drawn butter, and may need more flour. Add1 





WOMAN’S CLUB COOK BOOK. 211 


pint of shredded crab meat, and serve as soon as it is hot, 
on buttered toast. 


SHRIMPS 4 LA CREME. 


One can shrimps soaked in cold water 2 hours, a piece 
of butter twice as large as a hen’s egg, 1 small onion 
grated. Put butter in chafing dish, add onion. Cook 2 
minutes, then add shrimps, 2 cups cream, 1 of cracker 
crumbs, sifted, and a pinch of red pepper. Make fine 
with fork, then cook 5 minutes. Last of all add 2 table- 
spoons of tomato catsup and serve hot. 


FRIED SCALLOPS. 


Cover the scallops with boiling water and let stand 
without cooking for 5 minutes, then drain, dry on a 
cloth, and stand for 1 hour in a marinade of olive oil and 
lemon juice with a flavor of onion. Drain and dry again, 
roll in seasoned cracker dust, dip in egg, then in cracker 
dust again, and fry in deep hot fat till well colored. Serve 
with lemon cubes or tomato sauce. 


FRIED OYSTERS. 


When frying oysters care must be exercised to pre- 
vent them from shrivelling. Dry the oysters, laid in rows 
between folded towels. Instead of coating them, when 
dried, with egg batter, dip each into a thin mayonnaise 
made of the yolk of an egg beaten to velvet with a pinch 
of salt, a pinch of dry mustard, 2 tablespoons of olive oil 
and 1 of lemon juice. Sift a cup of bread crumbs upon a 
board, dip each oyster into the mayonnaise, then lay it 
upon the crumbed bread. Sprinkle the upper side with 
more crumbs, and when well covered drop the oysters, 
not more than 4 or 5 at a time, in boiling fat at least 
2 inches deep in the pan. This limit is set to the num- 
ber of oysters, because more would chill the fat and make 
them greasy instead of crisp. When browned, and this 
process is very quick when the fat is at the right tem- 
perature, drain the oysters on blotting paper and serve at 
once upon a napkin, garnished with lemon points. 


212 WOMAN’S CLUB COOK BOOK. 


OYSTER COCKTAIL. 


Have as many punch glasses as there are guests. Put 
into each glass 4 or 6 raw oysters. Season with salt, 
pepper, tomato catsup, Worcestershire sauce, a few drops 
of lemon juice, a drop of Tabasco sauce and a little grated 
horse-radish. Serve very cold. 


A CLAM OR OYSTER COCKTAIL. 


A clam or oyster cocktail consists of the following 
sauce on the bivalves, served with cracked ice. Two 
tablespoons each of grated horseradish and tomato catsup, 
1 scant teaspoon of salt and 4 teaspoon of Tabasco sauce 
with the juice of 2lemons. This quantity is sufficient for 
8 people. 

CREAMED OYSTERS. 


One pint cream, 2 tablespoons flour, mixed smoothly 
with a little cream; salt and pepper to taste. Let boil; 
have oysters drained; add to boiling cream only fora 
moment. Serve at once on hot toast. 


PANNED OYSTERS. 


One-fourth lb. butter, 1 heaping tablespoon flour, 1 
qt. oysters, salt and pepper to taste. Put butter and flour 
in pan and let it get very brown. Pour oysters into this 
and stir constantly. When the edges of oysters curl, 
serve at once on toast. This will serve 6 people. 


OYSTER DUXELLES. 


Place 1 pint of medium-sized oysters in a saucepan 
over a quick fire until they begin to ruffle, then remove 
quickly and drain. Have cooking for 5 minutes, 2 
tablespoons of mushrooms with 1 tablespoon butter, 
add 1 tablespoon flour, stir till slightly colored, then grad- 
ually add the hot oyster liquor, stirring till the mixture is 
thick and smooth. Simmer for 4 or 5 minutes, add- 
ing 1 beaten egg yolk, 4 teaspoon of lemon juice, salt 
and pepper to taste and the oysters. Serve on rounds of 
hot buttered toast. 





WOMAN’S CLUB COOK BOOK. 213 


OYSTER MACARONI. 

Boil $4 pound of macaroni cut in small pieces. Put in 
a deep pan in layers with oysters, salt, pepper, butter and 
rolled crackers on each layer. When all is used moisten 
with the oyster liquor and 1 cup of cream. Bake 4 hour 
ina hot oven. Serve with tomato catsup. 

OYSTER FRITTERS. 

Drain and chop 25 large oysters; beat 2 eggs until 
light; add to them 1 cup of milk, 1 pint of flour, 1 teaspoon 
of salt, a little pepper and beat; stir in the oysters; add 1 
large teaspoon of baking powder. Drop by spoonfuls into 
smoking fat. Lift from fat with a skimmer; it makes 
them heavy to pierce them with a fork. 


DEVILED OYSTERS FOR SIX PERSONS. 

Drain 12 large oysters, and pour over them a pitcher 
of cold water and drain again. Throw the oysters into a 
hot pan, shake until the gills curl. Drain, this time saving 
the liquor. Chop the oysters quite fine. Rub together 2 
level tablespoons of butter and 2 of flour; add the oyster 
liquor and 4 cup of milk. Stir until it is boiling; add 1 
level teaspoon of salt, 1 teaspoon of onion juice, a dash of 
cayenne and of black pepper, the yolks of 2 eggs and 
the oysters. Pour the mixture into oyster shells, ramekin 
dishes or a baking dish, dust with crumbs and brown in 
a quick oven. 

MINCED OYSTERS. 

One qt. oysters chopped fine, 1 cup chopped celery, 13 
cups browned bread crumbs, 4 hard boiled eggs chopped, 
4 eggs beaten, lump of butter size of egg, salt, cayenne 
pepper, little onion juice. Mix, pour milk over and bake 
in baking dish. 

OYSTER SOUFFLES. 

Oyster souffles are very well liked as an entree for din- 
ner or atluncheon. Blend 2 tablespoons of flour with 3 of 
butter over the fire, and dilute with 1 cup of milk and 4 
dup of cream. Season with salt and pepper and 1 table- 


214 WOMAN’S CLUB COOK BOOK. 


spoon of sherry. Sift 1 cup of breadcrumbs into the 
sauce and when it boils up add 18 oysters, drained. of 
their liquor, and cut into dice. When thoroughly heated 
remove from the fire and add slowly the beaten yolks of 
A eggs, stirring constantly lest the mass curdle. Lastly 
fold in very lightly the stiffly whipped whites and fill 
ramekins or a souffle dish, previously buttered. Sift 
breadcrumbs over the top and set in a moderate oven for 
12 or 15 minutes. Time them for the table, because they 
fall very quickly. A 


RALSTON ESCALLOPED OYSTERS. 


Four cups milk, 1 cup Ralston, 3 eggs, 4 cup butter, 
1 qt. oysters, salt and pepper to taste. Into the boiling 
water stir the Ralston Health Food, cook 10 minutes. Add 
butter, yolks of eggs, salt and pepper. Take from the 
stove and fold in the beaten whites of eggs. Put in 
greased baking dish, alternating Health Food and oys- 
ters. Bake 30 minutes. 


SCALLOPED OYSTERS. 


Recipes for scalloped oysters frequently call for too 
much moisture, resulting in a pasty compound. Try this 
method. Rinse, drain and dry good-sized oysters, (allow 
6 or 8 to a person). Dip each in slightly beaten egg 
and roll in fine breadcrumbs with each cup of which there 
has been well mixed 2 tablespoons of melted butter. 
Arrange in layers in shallow baking dishes, dusting each 
layer with salt, pepper and a little chopped celery, then 
adding 2 tablespoons of good cream. Bake in a quick 
oven for 25 to 40 minutes according to depth in the dish. 


OYSTERS IN PEPPERS. 


Remove the seeds and veins from a sufficient number 
of sweet pepper pods and place 8 or 4 large oysters 
in each pod. See that no sliver of shell adheres to the 
oysters, and bake about 15 minutes in a moderate oven, 
setting each pepper pod in a muffin ring. Serve in a bed 
of nasturtium blossoms and leaves, or dogwood berries. 


THE SICK ROOM AND SOME 
HEALTH HINTS 


“Simple diet is best, for many dishes bring many diseases.’’—Pliny. 


FOODS FOR INVALIDS. 

To encourage an invalid’s appetite the room should be 
the lightest, most cheerful, and best ventilated room in 
the house. 

Patients in the sunny wards of hospitals recover soon- 
est, and the sick, in nearly all cases lie with their faces to 
the light. 

Never set before the invalid a large quantity of food; 
tempt with asmall portion delicately cooked and tastefully 
served. It should be served in the choicest china, with 
spotless linen and the brightest of silver. If not eaten 
directly, remove from the sick room without delay, as no 
food should be allowed to stand there. Never keep the 
sick waiting, always have somethmg in readiness—a little 


jelly, beef-tea or stewed fruit. 
Let all invalid cooking be simple. Do not give the 


same food often as variety is appetizing. Beef-tea con- 
tains a certain amount of nourishment and may be given 
in almost any inflammatory disease. Milk is a represen- 
tative diet; and when it agrees with the digestion, is better 
adapted to strengthen the body in sickness than any other 
article of food, but it must be fresh and pure. The least 
taint of sourness is injurious. Hot milk, given in small 
quantities is much used in the early stages of recovery 
and is generally better liked if accompanied by a bit of 
toasted bread or made into a thin gruel. Buttermilk, 
however, when fresh is useful in fevers and stomach dis- 
eases. Cream is even better than milk, and is less apt to 
turn acid in the stomach. Broths given in the first stages 
of recovery are very nutritious. Fat meat should not be 
given. Butter or cream may be used. The butter must 








y; 


HA 


Pai 


216 (ae WOMAN’S CLUB COOK BOOK. 


never be melted and soaked into the food, nor made into 


“a sauce, as melted oils are very difficult of digestion. Rice 


is also valuable food as it does not tax the most delicate 
digestion. Macaroni is easily digested and of high food 
value. Barley thoroughly cooked is good. Oat-meal 
must be used with caution, until the digestion, 
becomes stronger. A patient’s craving for any par- 
ticular article of food should be communicated to the phy- 
sician, as it is often a valuable indication of the wants of 
the system. These cravings should be gratified whenever 
possible. Melons are good in many cases of fever. Celery 
is good for nervousness and rheumatism. New cider is 
excellent in many cases of nervous dyspepsia. Fruitsand 
berries—raw, ripe and perfect—used in moderation, are 
admirable remedies in cases of constipation and its attend- 
ant diseases. The grape, has a wide range of curative 
qualities. Raw beef is excellent in dysentery; it should be 
. minced fine, and given in doses of a spoonful at a time 
every 4 hours; the patient, in the meantime eating noth- 
ing else. 

Rice water is advisable in many cases of convales- 
cence from acute fever. Soda-water and peppermint tea 
are remedies for sick stomach. Toasted bread is consid- 
ered invalids’ food, for the process of toasting turns part 
of the starch into dextrine, which is easily digested. Eggs 
do not agree with all patients, but are nourishing food 
when admissable. 


Tenderloin of beef, well cooked or rare, as the phy- 


sician may direct, is always relished; and a tender lamb 


chop broiled with the fat removed before serving, is easily 
digested and nutritious. Roasted potatoes, very mealy, 
are preferred to other vegetables. Acid fruits should be 
eaten early in the day. 

The craving for tea and coffee is almost universal with 
an invalid. A moderate quantity is a great restorative; 
but an excess impairs digestion. In convalescence great 
care is necessary, and the physician’s directions should be 


ne ee ee 


‘ 


eS 3 





WOMAN’S CLUB COOK BOOK. 217 


implicitly obeyed, especially in regard to diet; a failure in 
obedience often brings on a fatal relapse. A little food at 
a time and often repeated, is the general rule for the 
invalid. 


TOULAINE BEEF EXTRACT. 

Secure a thick, lean piece of round steak, about 4 lb.; 
remove any fat, wipe well with wet cloth and putin a hot 
pan, turn quickly to keep blood in meat; before taking 
from pan, smear with a little butter, a dash of salt; then 
cut in pieces small enough to ‘put in a lemon or meat- — 
squeezer; press outall the blood into a small cup, (previously 
heated) and serve at once. From this quantity of meat 
will be pressed 4 cup of the blood. Care must be taken not 
to cook the beef too long, or to allow the blood to run into 
the pan. Itcan be prepared in 10 minutes. 





E ¥ ; 

Warm l1cup milk tol00deg. Fahr. or to a little more 
than blood heat, then pour into it $cupsherry wine. The 
acid and the alcohol of the wine will in a few minutes 
coagulate the albumen which may be removed by strain- 
ing. Do not squeeze the curd through the strainer, but 
let drip until all the liquid is out. To make the whey 
quickly heat milk to boiling point before adding the wine. 


MILK AND SELTZER. 
Mix equal quantities of sterilized milk and seltzer 
water. Drink immediately. 


MILK AND SODA WATER. 
Into a glass 4 full of fresh milk put an equal amount 


of soda water. Use atonce. This is an agreeable way to 
take milk and is a nutritious and refreshing drink. 









218 WOMAN’S CLUB COOK BOOK. 


RICE-WATER. 

Pick over and wash 2 tablespoons of rice, put into a 
granite saucepan with 1 quart of boiling water, simmer it 
for 2 hours, when the rice should besoftened and partially 
dissolved, then strain the liquid through a fine wire strainer 
into a bowl or pitcher, add to it 1 saltspoon of salt, and 
serve it either warm or cold. If a patient may take or 
needs stimulants, 2 tablespoons of sherry or port wine is 
an agreeable addition, especially if the drink be taken cold. 


BARLEY GRUEL. 


One tablespoon of Robinson’s barley flour, 1 cup boil- 
ing water, 1 saltspoon salt, 4 teaspoon sugar, 1 cup milk. 
Mix the flour, salt and sugar together with a little cold 
water, pour on the boiling water and boil 10 minutes, then 
d the milk, bring just to the boiling point, strain and 


<1], 


g 
pour on the boiling water. Cook it in a saucepan for 30 
minutes, or in a double boiler for 2 hours, then strain it 
through a fine wire strainer to remove the hulls, put it 
again on the stove, add the milk and allow it to heat just 
to the boiling point. Serve it hot. Good oatmeal gruel 
may be made from cold porridge, by adding water, milk 
and a little sugar and straining it, or may be served un- 
strained. Many like it so, and it makes an excellent lunch. 


OYSTER TEA. 


Select 8 fresh oysters, chop them fine in a chopping 
tray, and turn them into a saucepan with 1 cup of cold 
water, set the saucepan on the fire, and let the water come 
slowly to the boiling point, then simmer for 5 minutes, 
strain the liquid into a bowl, flavor it with % saltspoon of 


WOMAN’S CLUB COOK BOOK. 219 


salt and serve hot with or without a small piece of dry 
toast, or a toasted cream cracker. Milk can be used instead 
of water. 


CLAM BROTH. 


Six large clams in their shells and 1 cup of water will 
be needed for this broth. Wash the clams thoroughly 
with a brush and place them with the water in a kettle 
over the fire. The broth is simply the juice of the clams 
with the water boiled for 1 minute. As soonas the shells 
open the broth is done. Requires no seasoning as clam 
juice is usually salt enough. This broth and oyster tea, 
using water, are good in cases of nausea, and will be 
retained on the stomach when almost everything else is 
rejected. 

COOLING DRINKS. 

Crush any small berries, pour boiling water over them 
in 10 minutes strain and add sugar to taste. When cool 
serve with ice. 

EGG CREAM. 

Beat 1 raw egg (separately) to a stiff froth, add 1 
tablespoon sugar, 4 glass wine, beat well, then add 1 glass 
of cream or rich milk. Serve at once. 

MILK TOAST. 

Toast 1 small loaf of bread a light brown, butter each 
slice as soon as toasted; place in a deep dish, and pour over 
1 pint of rich milk, which has been scalded, and seasoned 
with salt and pepper. 


RICE. 

Fresh boiled, well-cooked rice, moistened with the 
juice of roast beef or mutton, and served on a piece of 
toast, is nice. 

MILK SOUP. 

Take 6 large cold boiled potatoes and chop almost fine; 
then take 1 quart of milk, a piece of butter the size of an 
egg, pepper and salt to taste. Put the potatoes and but- 
ter into the milk, let the whole boil for 10 minutes and sea 


220 WOMAN’S CLUB COOK BOOK. 


son. It will be extra nice if you add 2 eggs beaten to a 
froth and stirring in briskly. 


CREAMED EGG SOUP FOR INVALIDS. 


One-half cup of mashed potato, + cup butter, 1 egg yolk 
hard boiled 20 minutes, creamed with 1 pint of milk brought | 
to boiling point (not boiled), into which has been stirred 
1 tablespoon flour, stir well, strain. Heat soup bowl and 
serve hot. 


POACHED EGGS. 


Carefully break eggs into a shallow pan of boiling 
water to which a little salt has been added. When done 
take up carefully and lay on slice of toast. Lay on bits of 
butter and a dash of pepper. Serve very hot. 


ARROWROOT FOR INVALIDS. 


Mix 1 tablespoon of arrowroot to a paste with 1 table- 
spoon brandy; add boiling water until the mixture becomes 
as thick as jelly; sweeten with cut-loaf sugar, grate ina 
little nutmeg and add a speck of salt. Put on stovea 
few seconds. 


BREAD JELLY FOR INVALIDS. 


One cup of crumbs 2 or 8 days old, soaked in 
cold water for 6 or 8 hours; squeeze all water out 
and put pulp in fresh water, which boil gently 14 hours; 
rub through a sieve; when cold it should form a smooth 
jelly. Serve with sugar and cream. 


BRAINS. 


Pour boiling water over the brains and remove skin, 
then rinse in cold water to whiten. Putin a frying pan, 
cover with boiling water and cook until tender. Mash 
fine with a fork and let cook untildry. Add 1 large table- 
spoon of butter, and when boiling hot add 6 well-beaten 
eggs. Season with a little sage, pepper and salt and 
scramble well together. Serve while hot. 


WOMAN’S CLUB COOK BOOC. 221 


APPLE FARINA FOR INVALIDS. 


Into 1 pint salted boiling water stir 4 cup farina; 


soon as thickened slice in 2 good sized apples and cook 
until the apples are soft. This may be molded and served 
with whipped cream as a dessert. 


BAKED CUP CUSTARDS. 


Two cups of milk, yolks of 3 eggs, 5 level tablespoons 
sugar, 4 teaspoon of salt. Heat the milk in a double 
boiler, but do not boil it. Beat the eggs, sugar and salt 
together; turn on the scalding milk and pour into earthen 
custard cups. Grate a little nutmeg on each cup. Bake 
in a pan of hot water in a moderate oven until set. 


WINE JELLY. 


Half box gelatine soaked in 4 cup cold water till soft- 
ened, then pour on 1 pint boiling water and add 1 cup 
sugar, 1 cup sherry wine, juice 1 lemon; strain and cool. 


PRUNE MARMALADE. 


Prune marmalade is made by straining well-cooked 
prunes through a colander. 


ICE CREAM FOR ONE PERSON. 


Three-fourths cup sugar, 1 teaspoon vanilla, 1 table- 
spoon brandy, 1 pint scalded sweet cream, whites of 2 
eggs beaten stiff. Mix and put into a tin can with closely 
fitting cover, baking powder cans holding a pound are 
convenient. Set this can in the middle of a deep dish, 
surround it with alternate layers of ice and salt, in the 
same manner as for ordinary freezing, and cover closely; 
then lay wet cloths on top and set in a cool place. It will 
become solid in from one to two hours, according to the 
amount of mixture to be frozen. It is well to cut in the 
thick layer on the sides of the can once or twice during 
the freezing. If the cream is whipped before mixing, the 
result when frozen willbe a very dainty dish. 


HEALTH HINTS FOR OLD AND YOUNG 


FRUIT FOR BREAKFAST 


The custom of serving fruit with the morning cereal 
is a growing one and if care be used, it is correct from 
the standpoint of dietetics. A combination which is not 
good is the common one of grape fruit or orange followed 
by cereal with milk. The acid curdles the milk in tough 
masses which the digestive fluids find difficulty in attack- 
ing. Instead of this combination, which to some at least 
is absolutely harmful, plan a heartier breakfast dish and 
omit the cereal altogether. Choose that morning for 
using the more expensive steak or chops. With the sub 
acid fruits no such care need be exercised. Many will 
ask if the frozen combinations of acid fruit and milk or 
cream are harmful; the saving clause in these is the fact 
that the curd is so finely divided by the churning as to 
mechanically aid in digestion. This does not mean that 
the result is ideal, but probably the least harmful method 
of using the combination. To many the heaviness and 
discomfort following the morning meal will disappear 
with the discontinuance of milk and acid combination. 


MEAT, VEGETABLES, FRUIT, &c. 


Meat in a laboring man is chiefly useful for its aid in 
digesting the cereals. We now have proved the following 
classifications: 

First—Meats, fish, eggs, milk and other animal pro- 
ducts feed the brain most easily. 

Second—Cereals, the stiff starch foods, build the 
muscles. 

Third—Fats, oils and butter produce heat for cold 
climates and cold weather. 


Fourth—Vegetables and fruits are cooling, refresh- 


ing for tropical countries and for warm weather. 
In addition to this general classification must be men- 


WOMAN’S CLUB COOK BOOK. 223 


tioned that peas and beans, cocoa, certain cereals and nuts 
are also brain foods for those who _ have little brain work, 
much physical labor and good digestion. They alsv sup- 
ply muscle force, but only fish, flesh, fowl, game, oysters, 
white of eggs and certain nuts as brain foods are for the 
sedentary. Potatoes, soft nuts, bananas and pulses are 
also muscle foods, but not specially desirable for seden- 
tary people. 


FARINA AS BABY FOOD. 
Tablespoon of farina boiled for 1 hour in 1 quart of 


water. 

For older children: To 1 pint of milk add 2 table- 

spoons of farina and 1 egg beaten with a little sugar. 
CHOCOLATE SOUP. 

A Nourishing Food for Children:—One-fourth lb. 
choccolate, 24 qts. milk and water, sugar to taste, 1 egg 
yolk, a little vanilla or cinnamon. Cook the chocolate soft 
in a little water and add the rest; when boiling, put in 
the other ingredients and cook the beaten white of 1 
egg in spoonfuls on top. 

AN EXCELLENT COUGH SYRUP. 

Boil together for 2 hours 1 qt. water, 1 teacup pine 
tar and 2 lbs. loaf sugar. Let it cool. Push aside the 
pine tar and pour off syrup. 

QUICK RELIEF FOR BURNS. 

Make a paste of ordinary kitchen soap, add enough 
_ pulverized soda and witch-hazel to forma salve. Apply 
to the injured parts. Inashort time the pain will be 
gone; there will be no blister nor sore. Apply as often 
as the severity of case demands. 

FOODS FOR USE FOR DIFFERENT DISEASES AND 
CONDITIONS. 

Anemic Conditions—Plenty of good food and fresh air. 

Full Blooded—White bread, cabbage, asparagus, but- 
ter, fat meats. 

Acid Dypsepsia—Vegetable fats, butter, fish, pota- 
toes, rice, sweet fruits. 

Alkali Dyspepsia—Crackers, toast, eggs, butter, poul- 
try, veal. 


224 WOMAN’S CLUB COOK BOOK. 


Consumption—Raw eggs, nuts, scraped beef, butter, 
milk, fats and oils. 

Old Age—No highly seasoned foods; milk, toast, 
vegetables, meats. 

Sedentary Habits—Vegetable diet, small amount of 
meats, milk. 

Heart Trouble—Egegs, scraped meat, fish, fowl, small 
amount of liquid. 

Kidney Trouble, (1), Diabetes—Gluten bread, Gra- 
ham bread, eggs, cheese, butter, fish, meats, lettuce. 

Kidney Trouble, (2), Nephritis—Eggs, rice, milk, 
meat once a day. 

Constipation— Bread from coarse ground corn, beans, 
yellow turnips, fruits, cold cereals, cold water, cold soups 
and chilled fruits on empty stomach. 

Nervous Conditions—Milk, mutton chops, toast, but- 
ter, vegetables of all kinds. 


DIET FOR RHEUMATICS. 
FOODS TO USE. 

Soups—Mutton broth, chicken, beef-tea in small 
quantities. 

Fish—Raw clams or oysters, fresh fish (white kinds) 
boiled. 

Meats—Chicken, calves’ brains, sweetbreads, broiled 
fat bacon or boiled ham, (all sparingly). 

Vegetables—Spinach, green peas or cabbage (boiled), 
celery, lettuce, cresses. 

Desserts—Milk, rice or arrowroot pudding, (all with- 
out sugar), junket, oranges, stewed or roasted fruit, (pre- 
pared with very little sugar). 

_Drinks—Tea (without sugar), buttermilk, pure water, 
plain or with lemon or lime juice, (no sugar). 
FOODS TO AVOID. 

Pork, veal, turkey, goose, duck, fried fish or meats, 
cooked oysters or clams, salted, dried or potted fish or 
meats, (except fat bacon or ham), crabs, salmon, lobster, 
eggs, rich made-dishes, gravies, potatoes, tomatoes, beans, 
asparagus, mushrooms, candies, rich puddings, pies, 
pastry, nuts, cheese, coffee, cider, malt liquors, wines. 


SOUPS 





‘‘Now good digestion wait on appetite and health on both.’’ 
Shakespeare. 


SOUTHERN GUMBO. 


Put 1 tablespoonful of lard in a porcelain lined boiler; 
slice 1 onion and fry it in the lard. When the onion isa 
nice brown add 1 quart of sliced okra and fry until the 
okra will not rope from the spoon. Stir constantly. Pour 
% gallon of hot water in the boiler and let it boil down 
to1 quart. Scald 3 large tomatoes, peal them, cut into 
small pieces and put in the soup. Next sprinkle with salt, 
pepper, and flour the wings, back, feet and neck of a 
chicken and fry them a light brown. Lift them from the 
frying pan with a fork, and put them into the gumbo 4 
hour before serving. 


OLD TIME SOUTH CAROLINA GUMBO SOUP. 


Wash and cut in small dice 4 peck fresh okra, put in 
a large pot and let cook 1 hour; skin off top often, 
add to this 1 good beef knuckle, 1 quart of ripe, scalded 
tomatoes, mashed fine, 1 large sliced onion, a sprig 
summer savory, parsley, sage and thyme. To the soup, 
add 1 cup of rice and let all boil for 2 hours longer till 
soup thickens, then serve. 

NEW ORLEANS CHICKEN GUMBO SOUP. 

One good sized fowl, 4 quarts of water, 2 ounces of 
butter, 1 ounce of lard, 2 ounces of onion chopped fine, 
20 or 30 oysters, 4 tablespoon of filet powder, handful of 
chopped okra, a little flour, cayenne and black pepper, salt. 
Cut fowl, season with salt and pepper and dredge with 
flour; put it in the kettle with the lard, butter and onion, 
and fry until quite brown; then add the water, cover the 
pot and allow it to simmer, not boil, for 2 hours; add 


226 WOMAN’S CLUB COOK BOOK. 


the oysters and okra and let simmer 4 hour longer. Just 
before serving, add the filet powder (sassafras buds) and 
a little cayenne. 


FILET OR SASSAFRAS POWDER. 


Gather the sassafras leaves in August, dry them 
in the shade, powder them, sift and bottle. 


CHICKEN SOUP. 


Always save the bones, shreds of meat and the gravy 
from stewed chicken for the soup kettle. If the fowl 
is baked, add the bits of dressing for seasoning. Crack 
the large bones, pour over a sufficient quantity of cold 
water and place it on the range where it can simmer 
gently for 3 or 4 hours. Season with salt, pepper, sage 
and butter. Just before serving, remove the bones, 
strain, add 1 pint of rich milk and a very little thickening. 
Turkey soup made in this manner is delicious. 


CREAM OF CHICKEN SOUP. 


Cut up a chicken weighing about 5 lbs and cover it 
with cold water, in which place a sprig of parsley, a bay 
leaf, stalk of celery and 1 small onion minced fine. Boil 
until the meat drops from the bones, then remove the 
chicken and strain the broth. If the chicken has been 
sufficiently cooked, the broth will bea firm jelly. Allow 
1 pint of cream to 1 pint of jelly. Heat the jelly in 
1 vessel the cream in another. Rub smoothly together 1 
tablespoon flour, 1 of butter. Pour the boiling cream into 
the boiling jelly and gradually add the butter and flour. 
Let boil 2 or 8 minutes and serve very hot with warm 
wafers. 

BOUILLON. 

Four pounds of beef from the middle of the round, 
2 lbs of bone, 2 quarts of water, 1 tablespoon of salt, 4 
pepper corns, 4 cloves, 1 tablespoon of mixed herbs. Cut 
meat and bones in small pieces; add the water and heat 
slowly; then season and simmer 5 hours. Then boil down 
to 3 pints; strain and season with salt. 


WOMAN’S CLUB COOK BOOK. 227 


BROWN BROTH. 


Put 2 tablespoons of butter in a frying pan, add 2 
tablespoons of chopped onions, 2 of chopped carrots, and 
cook until a golden brown. Put theseina kettle with 1 
quart of boiling water and 1 bay leaf, and simmer for 
15 minutes; press through a sieve. While the soup is 
simmering put about 1 tablespoon of sugar in an iron 
saucepan, and when it browns and burns add 2 table- 
spoons of chopped onions, then 2 or 8 tablespoons of 
water; add this to the soup; add 1 teaspoon 
of salt and 1 saltspoon of pepper. Strain the soup, 
- return it to the kettle, add 4 pint of blocks of bread that 
have been stirred up with beaten egg; bring to a boil 
and serve with grated cheese. 


TOMATO BOUILLON. 


One cup dried celery, 1 teaspoon salt, 1 cup dried 
carrots, 1 teaspoon sugar, 3 onions sliced, 2 tablespoons 
butter, 1 cup diced turnips, 2 quarts water, 3 quart 
tomatoes. Cook the vegetables slowly for about 2 hours. 
Drain and add to the liquor, the salt, sugar and butter. 
This should make 1 quart. Serve hot. 


TOMATO SOUP FOR EIGHT PERSONS. 


Put 1 can of tomatoes, 1 slice of onion, 1 bay leaf and 
1 blade of mace to simmer for 10 minutes. Put 1 quart 
of milk into a double boiler, when hot add 2 tablespoons 
of butter and 8 of flour rubbed together; cook until 
smooth and thick, add 1 teaspoon of salt and 1 salt- 
spoon of pepper. Strain the tomatoes, add % teaspoon 
of baking soda, stir and add the milk. Serve at once. 


TOMATO SOUP. 


One quart stock, 1 teaspoon sugar, 1 saltspoon 
pepper, 1 can tomatoes, 1 teaspoon salt; Stew tomatoes 
till soft enough to strain; rub all but the seeds through 
strainer; add seasoning. Add all to boiling stock. Serve 
with croutons. 


228 WOMAN’S CLUB COOK BOOK. 


TOMATO BISQUE. 


One quart can of tomatoes, 1 quart sweet milk; Cook 
separately, adding 1 teaspoon of soda to tomatoes; thicken 
milk with 1 tablespoon of flour. Bring each to the 
boiling point; then pour into a hot tureen and serve. 


BISQUE DE TOMATES. 


Melt 2 teaspoons of butter in an enameled sauce- 
pan, and when it ‘oils work into it 2 tablespoons of flour 
until smooth, then add salt and pepper to taste and 1 gill 
of cream. Cook for a few minutes and then add 1 quart 
ean of tomato soup and 4 onion grated. Simmer all 
together slowly for about 20 minutes, keeping it smooth 
by stirring well, then serve very hot. A pinch of soda 
will help to retain the color of the tomatoes. 


MOCK BISQUE SOUP. 


Take 1 quart firm, ripe tomatoes, peel and boil until 
thoroughly done, then strain. Take 1 quart of fresh milk 
and scald it; stir in 1 tablespoon of good butter, in which 
has been mixed 1 tablespoon of corn starch, cook about 5 
minutes; add a pinch of soda. Then stirin strained toma- 
toes, salt and pepper, and serve at once. 


SOUTHERN PUREE OF SPLIT PEAS. 

Crack the bones of a chicken, cover with water, and 
simmer quietly for 4 hours. At the first boil and skim, 
and at the end of the 8rd hour add 1 teaspoon of salt, 
# onion, with 2 cloves stuck in it, 4 teaspoon of 
celery seed or a sprig of dried celery top, +. sliced 
carrot and turnip, 4 bay leaf, and #4 of teaspoon 
of whole pepper corns. At the end of the 4th hour 
strain the stock. When cold remove the fat from the 
surface. Cover 1 teacup of split peas with cold water, 
and soak over night. In the morning wash them through 
several waters. Then cover with 1 pint of water and sim- 
mer for 2 hours. Press through the sieve, then add 
another cup of the stock and press them through a 
puree sieve. Add another cup of stock and return to 


WOMAN’S CLUB COOK BOOK. 229 


the fire. Rub together 4 teaspoon of flour and 1 
tablespoon of butter; stir into the puree until perfectly 
smooth. Now add 1 teaspoon of salt, + teaspoon 
of pepper and 1 tablespoon of grated onion. Boil 
gently for 5 minutes, stirring all the time. Serve in a 
tureen with croutons. 

BEAN SOUP. 

Parboil 1 pint of white beans with a pinch of soda, 
drain off the water, add fresh and boil until done. Watch 
them carefully or they will stick on to the kettle and 
scorch. Rub them through a puree strainer or colander, 
to remove the hulls, season, with salt, pepper, and butter, 
and thin to the proper consistency with milk. Let boil up 
and serve. 

BAKED BEAN SOUP. 

This is an excellent way to use up cold baked beans 
after the family have tired of them in the ordinary way. 
Add twice the quantity of cold water to the beans and let 
them boil gently until soft. When they are nearly done, 
add 4 as much canned tomatoes as beans. Rub them 
through a strainer, season with salt, pepper and a little 
dry mustard stirred into the salt. 

POTATO SOUP. 

Boil 6 large potatoes until tender, then remove skins; 
mash very fine, and add enough hot milk to make a 
creamy liquid; season with salt, pepper, butter and grated 
onion; set over the heat until scalding hot. 

POTATO SOUP WITH WHIPPED CREAM. 

For a table spread for 6, take 3 potatoes, pare and 
boil them. Inthe meantime scald 14 pints of milk in a 
double boiler. Rub together 1 tablespoon of butter and 
2 of flour. Drop this pastry lump into the hot milk and 
stir gently until it melts and slightly thickens the liquid. 
Add 1 stalk of parsley and 10 drops of onion juice, cover 
and let cook for 10 minutes. Mash the potatoes, blend 
with them 1 part of the thickened milk. Press this through 
a sieve, blend with the remainder which is in the double 


230 WOMAN’S CLUB COOK BOOK. 


boiler. Season well with salt and pepper, cover and cook 
for 5 minutes longer. Have ready % cup of heavy 
sweet cream which has been whipped to a solid froth. 
Fill cups % full of soup and on each drop 1 heaping table- 
spoon of the cream, then dust with the merest dash of 
paprika (this adds a dash of color). 


ONION SOUP. 


Put equal parts of butter and olive oil in the bottom 
of a saucepan. Slice 1 onion into this and fry a delicate 
brown. Add water and cook for 4 hour. Salt to taste. 
Strain it over thin slices of stale bread. 


SOUBISE SOUP. 


This soup calls for 1 cup of thinly sliced white 
onions to be put into a saucepan with 1 tablespoon of 
butter and 14 cups of water and simmered gently until 
soft enough to rub through a sieve. Ina fresh saucepan 
mix together 1 tablespoon of butter and twice as much 
flour, 1 scant teaspoon of salt and 4 teaspoon of 
white pepper. When bubbling add gradually 1 pint of 
milk and stir until the mixture is thick and smooth. To 
this add gradually the pulped onion; taste to see that the 
soup is properly seasoned and keep hot over boiling 
water. 


BROWN ONION SOUP. 


To make this soup peel and cut 5 large onions. Heat 
3 tablespoons of butter or clarified beef dripping, add 
the onions and 1 scant teaspoon of salt and cook slowly 
until they are of a golden brown color. Dredge in 8 table- 
spoons of flour and stir often until it is moistened and 
lightly colored. Add 8 cups of boiling water, stirring 
constantly until thick and smooth. Draw to one side, 
cover and cook very slowly for 20 minutes. Now mix 
smoothly with it 3 cups of hot milk, add white pepper 
and more salt if necessary and simmer for 5 minutes. If 
a puree is desired rub all through a sieve and reheat. 


WOMAN’S CLUB COOK BOOK. 231 


CREAM OF MUSHROOM SOUP. 

Cut 14 cups of mushrooms in fine pieces. Cook in 2 
tablespoons of melted butter until tender, but not 
brown; remove mushrooms and brown 1 tablespoon of 
flour in the butter. Meanwhile cook a fresh lot, 14 cups, 
of diced mushrooms in 1 pint of milk and 4 pint of cream. 
Cook in a double boiler until the cream has a mushroom 
flavor, then remove mushrooms and add the hot milk to 
the cooked flour, mixing the 2 gradually. Return to 
the double boiler, add all the mushrooms and cook until of 
good consistency, then strain and serve hot. 


CREAM OF GREEN PEA SOUP. 


Boil the peas until tender in 1 quart of water to which 
has been ‘added 4 teaspoon of salt, 4 spoon of sugar 
and a sprig of mint. In another pan melt a lump of but- 
ter, stir into it 2 ounces of flour, add 4 pint of milk. 
Simmer 2 or 3 minutes, then add the yolks of 2 eggs, 
well beaten. Add peas and the liquid in which they were 
cooked to the butter and milk mixture, and when very hot 
serve with croutons of fried bread. 


CREAM OF ASPARAGUS OR CREAM OF CELERY 
SOUP. 


Two cups of cold water, 1 can of asparagus; cook 5 
minutes; 3 cups white stock, (chicken or veal broth) added 
and cook 20 minutes. Strain through sieve and press 
through all the asparagus possible; then take 2 cups milk, 
4 tablespoons melted butter, $ cup flour; cook until creamy; 
add salt and pepper to taste; stir this mixture with 
asparagus and stock, and serve. A slice of onion gives it 
a good flavor. Chopped celery cooked tender is a good 
substitute for asparagus. 

ASPARAGUS SOUP. 

Boil 1 quart of asparagus, cut in short lengths, in 1 
quart of water until tender; rub through a colander, and 
return to the water in which it was boiled. Heat 1 pint of 
milk, stir into it 1 tablespoon butter rubbed with 1 of 


232 WOMAN’S CLUB COOK BOOK. 


flour, and cook a few moments. Season, and pour into 
asparagus. Let get boiling hot, pour into tureen over 
toasted bread cut in dice. Serve at once. 


MEATLESS VEGETABLE SOUP. 

Chop 8 carrots, 3 turnips and 8 onions fine and simmer 
30 minutes in 3 quarts of boiling water. Then add 1 pint 
of stewed tomatoes, 1 small cabbage chopped fine and 1 
bunch of herbs. Boil the soup 20 minutes, strain and add 
pepper and salt to taste, 1 teaspoon of sugar, 4 cup 
of sweet cream and 1 tablespoon of flour stirred into 2 
tablespoons of water. Allow it to boil up and serve. A 
dash of cayenne pepper improves the flavor. 


CORN SOUP. 


The proportions for this are: 1 pint of corn pulp, 1 
pint of white sauce, 1 slice of onion, salt and pepper. 
Seore each row of kernels with a sharp knife and press out 
the pulp; then cook the ears in a little cold water, and add 
this water well reduced, to the pulp; let simmer 10 
minutes, then pass through a sieve into the sauce; add 
milk or stock, salt and pepper. Canned corn may beused, 
if fresh corn is not at hand. 


SALMON SOUP. 


Heat 1 quart of milk in a double boiler with 1 slice of 
onion and thicken with 1 tablespoon of flour creamed into 
1 of butter. Add 1 teaspoon of salt, a speck of cayenne 
and 3 can of salmon which has been chopped very fine. 
Serve when thoroughly hot. 


OYSTER SOUP FOR FOUR PERSONS. 


Chop the rough outside pieces from 1 root of celery. 
Wash and cover them with 14 pints of cold water. Cook 
slowly for $ hour. Drain and press; add to the celery 
water 1 pint of milk, and when hot stir in 1 tablespoon 
of butter and 1 of flour rubbed together, 1 level teaspoon 
of salt and a saltspoon of pepper. Drain and wash 
1 dozen fat oysters, throw them into the soup, and, when 
boiling, serve. 


WOMAN’S CLUB COOK BOOK. 233 


FRUIT SOUP. 

Soak over night 1 box of currants, 1 box each of 
seeded, seedless and sultana raisins, 2 pounds of prunes, 
1 pound of prunelles, one pound of apricots and + pound of 
evaporated apples. Place in a large kettle with the water 
in which they soaked, add 2 quarts of pared, sliced fresh 
apples, 5 lbs. of sugar, 5 sliced lemons, 5 sliced oranges, 
2 tablespoons of cinnamon and 1 teaspoon each of allspice 
and cloves. Boil several hours, keeping the fruit covered 
with boiling water. When nearly done thicken with 1 cup 
- of pearl tapioca. Cook until clear, strain and add 3 table- 
spoons of vanilla and put away in jars. Serve hot as a 
fruit soup or dilute and serve with chipped ice as a fruit 
punch. 

CRACKER BALLS FOR SOUP. 

One tablespoon of the cold fat from top of soup or 1 
tablespoon of butter, stir to a cream and add a little salt 
and alittle grated nutmeg; stir into this 1 egg well beaten 
and finely powdered cracker crumbs till the dough can be 
handled. Roll into balls size of a marble and boil in the 
soup about 10 minutes. Be careful not to make too stiff 
with cracker or the balls will be hard; they should be light 
and spongy. 

NOODLES FOR SOUP. 

To 1 egg, add as much sifted flour as it will absorb, 
anda little salt. Roll this as thin as a wafer, dredge with 
flour and spread out to dry. Turn frequently, and when 
nearly dry roll into a roll. Slice off thinly from the ends, 
shake out the strips loosely; put into the soup and boil for 
15 minutes. 

CARAMEL FOR COLORING SOUP. 

Put in a saucepan 4 pound sugar, and 1 tablespoon 
of water, stir it constantly while over the fire until it turns 
a bright dark brown color. Do not let it burn. Add 1 
teacup of hot water and a little salt, then let boil a few 
minutes longer; cool, strain and put away in a closely 
corked bottle. It will keep and be always ready for use. 

CROUTONS. 

Butter bread well, cut in small bits or dices, brown 

well in the oven. Very nice for soup. 


SWEETMEATS. 


‘‘The daintiest last, to make the end most sweet.’’ 


STUFFED DATES. 

Stone the dates and fill with finely chopped preserved 
ginger, candied pineapple, orange or nuts; then roll in 
granulated sugar. 

Try stuffing dates with a piece of marshmallow and a 
nut meat. 





STUFFED FIGS. 


Wash thoroughly as many pressed figs as wanted. Soak 
in wine (sherry preferred) until the figs swell. Soak the 
nuts in wine also, pecan, almonds or any other kind of nut, 
being careful to remove all bits of shell. Crush the nuts 
on a bread board, and roll with pulverized sugar. Stuff 
the figs with this nut paste, shape to resemble the fresh 
figs, and roll in pulverized sugar. 

STUFFED RAISINS. 

Select large fine raisins and split them from end to 
end and remove the seeds. Make a filling or fondant by 
beating together pulverized sugar and the white of egg. 
Crush the kernels of pecans with a rolling pin and mix in 
the fondant. Fill the raisins with the mixture and press 
firmly together. Roll in pulverized sugar, and if to be 
kept for sometime, wrap tightly in paraffin paper. 

LOVELETTES. 

Blanch papershell almonds by boiling 1 second in 
water, then throw into cold water, when the brown 
skins can be removed; dip the meats in white of egg 
beaten to a froth, then roll in red sugar, which can 
be gotten at the confectionery stores. Some of the 
nut meats can be rolled in green sugar to vary the 
color scheme. These can be served in little heart-shaped 
paper cups at each cover. 


WOMAN’S CLUB COOK BOOK. 235 


ORIENTAL DELIGHT 
One-half pound each of figs, dates and raisins. Run 
the fruits through a chopper, knead them in powdered 
sugar, roll them out on a board and cut in fancy shapes. 
Or the mixture may be made into balls with a nut meat 
pressed into each side. 


QUESO DE ALMENDRA (ALMOND CHEESE). 

Have 1 pound of almonds blanched and pounded as 
fine as powder. Scald 6 cups of milk, set aside to cool, 
then remove the cream. Add 14 pounds of sugar to the 
milk and strain through a fine sieve. Add the yolks of 8 
eggs well beaten, then put on the fire. When it begins to 
boil, add the almond, stirring continuously. Season with 
a little ground cinnamon. When you can see the bottom 
of the vessel each time you stir across it, it is done. Cut 
any size preferred. This makes a delicious dulce, or 
sweet. 


MARRONS GLACES. 

Boil Italian chestnuts until tender. Remove shell and 
cook {in syrup made of 1 cup of sugar and 4 cup water 
until syrup is thick, or until almost boiled away. Boil 
slowly. 

CANDIED ORANGE PEEL. 

Remove the peel from 4 thin-skinned oranges in quar- 
ters. Put into asaucepan, cover with cold water, set on 
the range, bring to the boiling point, and cook slowly 
until soft, which may be easily determined by piercing 
with a skewer. Drain and remove the white portion by 
carefully scraping off, using a silver spoon. Cut the yel- 
low portion into thin strips lengthwise, using scissors. 
Boil 4 cup of water of sugar until syrup will thread when 
dropped from the tip of a spoon. Cook strips in the syrup 
5 minutes, drain, and coat with fine granulated sugar. 
_ Arrange in a bonbon dish. 

Candied orange peel makes a most attractive garnish 
for orange-ice or ice-cream, and many cold desserts when 
orange-juice enters into their combination. 


236 WOMAN’S CLUB COOK BOOK. 


PINEAPPLE COUPE. 

Shred fresh pineapple and sprinkle with sugar, or 
cut canned sliced pineapple in 'small pieces. If one does 
not object to the use of alcohol, flavor with orange cura- 
coa or any cordial. Cover and let stand 1 hour. Puta 
small quantity of the prepared fruit in each glass, cover 
with vanilla ice-cream, and garnish with candied cher- 
ries, candied pineapple and angelica. Set on fancy plates 
covered with doilies. 

BANANAS. 


Take afewredskinned bananas. They are harder and 
keep their shape better than yellow ones. Peel them and 
slice them lengthwise. Sprinkle them with a little’orange 
juice, roll them slightly in fine flour, and fry them in fresh 
butter. Roll in sugar. 


MARYLAND JIM CROW. 


Put New Orleans molasses in a frying pan and let it 
boil until thickened, when it should be % inch deep; slice 
bread as for the table, remove the crust, and cut in 
squares or oblong pieces; butter and lay them in the boil- 
ing molasses, and let them become crisp; take them from 
the syrup and pile on a platter, and serve hot. No sauce 
is required. 

IRENIA FRITTERS. 


To 1 cup milk in hot saucepan, add 3 tablespoons butter; 
when milk is hot add 1 pound of flour, pinch of salt and 
stir until it cleaves to the spoon. Roll out thin on floured 
board; fold over and cut with smallest sized wine glass; 
drop into smoking hot fat; when a delicate brown, drain 
on cloth and serve hot with lemon marmalade or apple 
sauce stewed almost to a jelly. 


COCOANUT KISSES. 

Separate the whites and yolks of 3 eggs. Put the 
whites in a broad, shallow dish, add a tiny pinch of salt 
and beat until slightly frothed. Have at hand a_ bowl 
containing 1 pound of powdered, or very fine gran- 


WOMAN’S CLUB COOK BOOK. 237 


ulated sugar. Add 1 spoonful of it at a time to 
the whites and continue to beat until the sugar is 
all used, and the mass is stiff and dry; if the gran- 
ulated sugar is used the beating should be contin- 
ued until no grains of sugar can be detected. Now beat 
in gradually 4 package of dessicated or 1 cup of 
freshly grated cocoanut and beat hard. Set over a pan of 
boiling water, place on the fire, add 4 teaspoon of 
vanilla, and with a spoon dipped in cold water put the 
kisses by spoonfuls several inches apart on paper laid on 
flat pans and dust well with sugar. Place ina very slow 
oven until well dried but of a very pale color. The exact 
time will depend upon the size and thickness of the kisses 
but they will need fully half an hour. 


VIRGINIA ROCKS. 


One cup butter, 1 cup sugar, 3 eggs beaten separately, 
14 tablespoons boiling water, 1 level teaspoon soda dis- 
solved in hot water, 24 cups flour, 1 cup English walnuts, 
1 cup raisins, 4 cup currants, 1 teaspoon cinnamon, 4% tea- 
spoon cloves. Chop walnuts and raisins. Stir with hand, 
do not put a spoon init. Cream butter and sugar. Drop 
by teaspoons in pans, not buttered to keep them from 
running together. 

MARGUERITES. 

Whip the whites of 4 eggs to a stiff froth. Gradually 
beat in 2 cups of confectioner’s sugar. Add1 cup of cut 
or broken nuts, pecans alone, or several kinds of nuts 
mixed; almonds must be blanched. Spread this mixture % 
inch thick on small square soda crackers. Place singly in 
an iron pan and bake slowly in a very moderate oven 40 


minutes. 
LOVE BASKETS. 

Cakes of angel food or sunshine cake mixture baked 
in cups. When cool scoop out centers; fill with whipped 
cream tinted pink; sprinkle with tiny candy hearts and 
place handle of angelica cut into shreds or crystalized 
orange peel on each. 

ORANGE OR LEMON BASKETS. 

Mark out with a knife a basket and handle on the skin 
of a large orange or lemon. Then cut it out, loosen the 
pulp and remove without breaking the skin. Throw the 
baskets into cold water for 1 or 2 hours to stiffen. 
Make a jelly and turn into baskets, and, when nearly set, 
place a small red heart on each one. 


VEGETABLES 


‘‘The tender lettuce brings on softer sleep.”’ 





COOKING SOUTHERN VEGETABLES. 


All sections of the United States have certain vegeta- 
bles to which they are especially partial. These recipes 
have been used in plantation kitchens for generations, 
and are both simple and palatable. 


BAKED CASHAW. 

Cashaw is a vegetable resembling the northern winter 
squash; it matures in the summer, and may be stored 
away for winter use, as are pumpkins. It is very delicate 
and finely flavored when properly cooked. Chop off the 
long neck, which may be sliced and fried, like potatoes; 
split open the hollow round part of the cashaw, and scrape 
out the seeds, wipe, and bake in a slow oven till tender; 
scrape the flesh out of the rinds, mash and mix with 1 
tablespoon of butter, a little salt, 1 cup of sugar, 1 egg 
and a sprinkle of nutmeg; put this mixture back into the 
empty rinds and bake until brown on top. Serve asa 
vegetable, and eat with gravy or hot butter. 


TO COOK RICE. 

To 1 cup of rice use 2 quarts of water; wash rice and 
remove specks. Have water boiling; add rice and keep 
covered with boiling water. Boil for 20 minutes until 
grains are cooked through. Drain through a colander, 
shake into dish to be served and set in warming oven, 
uncovered, until rice is steamed out. Serve hot. 


DRY RICE. 

Wash well and over 1 cup of rice pour 24 cups of cold 
water. Boil rapidly without a cover; Add salt to taste, 
Stir 1 time. When done put on cover and push saucepan 
on back of stove and allow the rice to steam until every 
grain stands alone. Shake into a dish. 


WOMAN’S CLUB COOK BOOK. 239 


HOP-IN-JOHN, 


Wash 1 cup of dried field-peas, commonly called ‘‘cow- 
peas,’ or, if green, 2 cups will be necessary. If dried 
peas be used pour into boiling water, but if green, into 
cold, add 2 or 3 slices of bacon, and boil in plenty of water 
till nearly tender; then add 1 cup of washed rice, 1 pod 
or 2 of red pepper and a little salt. Stew slowly till the 
peas and rice are very tender, shaking the pot to prevent 
scorching. This needs careful cooking for a long time, 
but is a very excellent stew. 


TOMATO RICE. 


Take 1 quart tomatoes, scald and pass through a 
colander; to the juice and pulp add 1 quart boiling 
water, salt and pepper to taste. Takel1 pound of rice, 
wash and drain it and put in a pan with pound of butter. 
stir the butter and rice over a gentle fire until the rice 
has absorbed the butter, then put the rice in the tomato 
juice and cover close and set it where it will boil slowly 
until the rice is done, each kernel will remain separate; 
when done, take another + pound of butter and melt it in 
a pan until it is golden brown, then dish up the rice, pour 
the melted butter over the top, and serve. 


BAKED SWEET POTATOES. 

Boil several potatoes perfectly done and mash fine. 
Beat 3 eggs separately and mix yolks with the potatoes; 
add butter the size of an egg, 1 cup of milk and sugar 
to taste. Flavor with orange peel, put a meringue on 
top and brown. 

SWEET POTATOES. 


To baked sweet potatoes, peeled, add brown sugar, 
spice and 1 egg, mash, mix well and serve hot. 


CANDIED SWEET POTATOES. 


Bake in their jackets; when done, peel and slice. 
Cover the bottom of a baking dish with them, cover with 
sugar and butter then put in another layer the same way. 


240 WOMAN’S CLUB COOK BOOK. 


Sprinkle a little cinnamon over them, then pour in $ cup 
of cold water and bake a light brown. 


SWEET POTATO PONE. 


Pare and grate 2 large sweet potatoes, mix with 1 
cup of molasses, with a pinch of soda dissolved in it, a 
little salt, 2 tablespoons of melted bacon grease, or butter, 
1 tablespoon of flour, anda small quantity of ground 
spice. Pour the mixture into a hot greased pan and bake 
very slowly till well done and quite brown. Eat this hot 
or cold, with gravy and meat or with milk and sugar. 


LYE HOMINY. 


One tablespoon of concentrated lye, 1 gallon of water. 
Shell white corn, boil until the husks will slip off easily, 
then drain off lye, and boil in clear water; drain off again, 
add more clear water and cook until soft. 


BIG HOMINY. 


To each quart of corn put 1 tablespoon soda. Boil 
slowly until husks are loosened. Change water and cook 
in clear water until tender. 6 hours is about the time 
required to cook this hominy. 


POTATOES A LA CREME. 


Chop cold boiled potatoes fine; season them with salt 
and pepper; put them in a baking dish; pour over sufficient 
good milk or cream to just cover, and put in a quick oven 
until nicely browned. 


RICED POTATOES. 


Riced potatoes need but a moment’s work when one 
has a potato press. After paring and boiling in salted 
water, drain the potatoes and put through the press into a 
hot bowl. Season with butter, salt and pepper, add 1 
spoon or 2 of hot milk, then put again through the 


press, dropping the flakes into the dish in which they are 
served. 


WOMAN’S CLUB COOK BOOK. 241 


POTATO BALLS WITH PARSLEY. 


Boil small medium potatoes as near of a size as 
possible, first paring them. Serve with a butter made by 
beating toa cream 2 tablespoons of butter, 4 tablespoon 
of lemon juice and 1 tablespoon of finely minced parsley. 
Add salt and a dash of cayenne pepper. Spread over the 
hot potatoes and it will melt into a delicious dressing. 
This is especially nice to serve with fish. 


ENGLISH POTATO STEW. 

Peel and cut in dice 4 dozen large Irish potatoes. 
Put into boiling water sufficient to cover and stew until 
tender, adding 4 teaspoon of salt. When the potatoes 
are done take a piece of butter about the size of an egg 
and 1 tablespoon of flour; brown this in the frying 
pan and add to the stew. Let it boila few minutes and 
serve immediately. 

DONEGAL POTATOES. 

Scrub medium sized potatoes; cut slice from one end; 
scoop a well from centre, which fill with sausage meat; 
replace cover and set in dripping pan 1 inch apart; bake 
until potato is tender; serve with a sprig of green parsley 
in each top. 

OKRA. 

Boil young okra in salt water until tender, then drain. 
Add 4 teacup cream and 1 large tablespoon butter. Let 
it boil up once, turn out in a dish, sprinkle with salt and 
pepper and serve hot. 

STEWED OKRA. 

Have a few slices of good bacon simmering in a sauce- 
pan; wash and cut the ends off 12 pods of tender okra, 
add to the bacon and let it cook slowly till very tender; 
drain, remove bacon and serve with rice. 

FRIED OKRA WITH TOMATOES. 

Chop into thin slices 1 dozen pods of young okra, fry 
uutil brown in a little butter, and add 1 cup of stewed 
tomatoes; season with salt, pepper, and a little sugar, and 
simmer for a few minutes. Pour over slices of hot toast. 


242 WOMAN’S CLUB COOK BOOK. 


STUFFED TOMATOBS. 


Cut a slice from the stem end of the tomatoes, 
scoop out the ends and the hard centers. To each good- 
sized tomato allow 1 pint of bread crumbs, 1 tablespoon of 
grated onions, a little chopped parsley, 1 teaspoon of salt, 
a dash of pepper, and 1 tablespoon of butter. Fill toma- 
toes and bake slowly. 


FRIED GREEN TOMATOES. 


Cut into thin slices large green tomatoes, sprinkle 
with salt and dip into corn meal, fry slowly in a little but- 
ter, till well-browned; keep the frying pan covered while 
they are cooking, so they will be perfectly tender. These 
are very delicately flavored, and much easier to fry than 
ripe tomatoes. They make an excellent breakfast dish. 


EGGPLANT FRITTERS. 


Pare and split open 1 large eggplant, boil until ten- 
der, remove all the seeds possible, and mix with 2 table- 
spoons of flour, 1 egg, salt, pepper and 1 small onion, 
finely chopped; drop in spoonfuls into boiling lard, and fry 
brown. Serve with tomato catsup. 


FRIED EGG PLANT. 
Slice without paring, boil in salt water for 5 minutes. 
Drain and dip each slice in well-beaten egg, then in bread- 
crumbs and fry on both sides. 


HOW SOUTHERNERS COOK STRING BEANS. 


To $ gallon of boiling water, add 4 pound of salt fat 
pork, and cook 1 hour. Then add beans which have been 
strung and broken into short lengths. Boil moderately for 
2s hours, keeping covered with water. When nearly done, 
let water stew out and add salt to taste. Serve hot. 


GREEN BEANS. 
Put on your beans with just enough cold water to 
cover them; to 1 gallon of beans add + pound of bacon; 


let boil 3 or 4 hours until there is not much water 
in them. 


WOMAN’S CLUB COOK BOOK. 243 


TO CAN BEANS. 

String and snap 4 gallon of tender beans and boil 
until done. Add 2 tablespoons af vinegar; be sure and 
boil until vinegar boils all through. Can while hot. When 
preparing for the table wash in clear water. Cook with 
meat. Salt and pepper to taste. 


DRIED LIMA BEANS 


Should be picked over, washed and soaked for 24 
hours in cold water, then drained, covered with fresh cold 
water and simmered very slowly until tender. This will 
take at least 4 hours and they should be seasoned when 3 
done. 4% hour before serving thicken by adding 1 table- 
spoon of flour mixed to thin paste with cold water. If 
parsley is liked chop a little very fine and sprinkle over 
them when in the serving dish. 


FRENCH WAY TO PREPARE SPINACH. 

Wash, pick and press free from water; boil; make a 
batter with 3 eggs beaten light; 3 heaping tablespoons 
of powdered crackers; stir the spinach in the batter, thin 
it sufficiently with cream or drawn butter and milk, so it 
can bake to a proper consistency; season with pepper and 
galt and a small quantity of herbs, and onions sliced thin. 
Garnish either with toasted bread, cut in slices, or poached 
eggs; or sift bread crumbs on top and let brown. 


TO BOIL CABBAGE. 
Halve and quarter the head of cabbage. To 4 gallon 
- boiling water add 4 pound salt fat pork. Boil pork in the 
water for 2 hours, drop in cabbage and boil 30 minutes 
with a pinch of soda. Salt and cayenne pepper to taste. 
Serve hot. 
HOT SLAW. 

1 head of cabbage chopped fine, 1 teaspoon ‘salt. 
Cover "with hot water and boil 10 minutes. Drain off 
water. Mix to a smooth paste 1 tablespoon flour and 1 cup 
cream; add butter size of an egg, 1 teaspoon sugar, salt 


244 WOMAN’S CLUB COOK BOOK. 


and pepper to taste. Cook until smooth; add 1 cup hot 
vinegar last. Pour over cabbage, heat all together, and 
serve hot. 


PRINCESS CABBAGE. 


Boil a small, firm white head of cabbage 15 minutes, 
then drain and add fresh boiling water. When it has 
boiled until tender in this second water, drain and set 
aside until cold. Chop the cabbage fine and add 8 table- 
spoons of rich milk or cream,.1 of butter, 2 beaten eggs 
and pepper and salt to season. Mix all well and bake 
until brown in a buttered pudding dish. Serve hot. 


SCALLOPED CAULIFLOWER. 

Boil until tender; cut up and pack, stems downward, 
in a buttered pudding dish. Take 1 cup bread crumbs, 
add 2 tablespoons melted butter and 6 tablespoons milk; 
beat this to a soft paste and cover the cauliflower with it. 
Put a cover on the dish and bake in a hot oven 6 minutes. 
Remove the cover and brown. Serve while hot. 


STEWED GREEN CORN. 


Cut the corn from the cobs, scraping well; put the 
corn to boil in a little water, about half enough to cover 
it. Boil 4 hour, season with butter, salt and pepper and 
cream if you can get it. 


COOKING DRY CORN. 


Soak over night in cold water, using just sufficient 
water to cover the corn. An hour before serving time 
put it over a slow fire, steaming gently until the corn is 
soft. Then add cream or milk and alittle salt and pepper. 
The salt will toughen it if it is put in before it is cooked. 
Dried beans, peas or lentils are always better when cooked 
in unsalted water. 


CORN PATTIES. 


Take 4 can of corn, 2 eggs, 2 crackers, salt and pepper 
to taste. Form in cakes and fry in butter. 


WOMAN’S CLUB COOK BOOK. 245 


FRENCH BEANS 


Dried and green should be more used. They are 
smaller than the lima beans and far more delicate. Soak- 
ed over night and then boiled they furnish a much more 
palatable as well as cheaper vegetable than the canned 
beans. They also make an excellent soup. 


SUCCOTASH. 

Wash, scrape and score in ¢ inch slices + pound of 
salt pork. Cover with boiling water and let simmer 5 
or 6 hours, or until nearly tender. Add 1 pint of freshly 
shelled lima beans and more water if needed. When the 
beans become tender, add 1 pint of sweet-corn pulp. Cook 
about 15 minutes, andadd 2 tablespoons of butter, ora 
little sweet cream and salt, if needed. Pour the succotash 
into the serving dish, slice the pork and serve at once. 
This dish is very good if prepared with dried beans and 
canned corn. If dried vegetables be used, let them soak 
in cold water over night. To remove the pulp without 
the hull, cut down the center of each row of kernels with 
a sharp knife, then with the back of the knife press out 
the pulp, leaving the hull on the cob. As a change, add 1 
cup of reduced tomato pulp, seasoning accordingly. 


CARROTS WITH CREAM SAUCE. 
Slice in thin rings and cook in as little water as possi- 
ble, without burning. Add butter and salt and serve with 
a rich cream sauce flavored with grated nutmeg. 


STEWED CARROTS. 

Wash and scrape the carrots, quarter them and put 
into a stew-pan with water enough to cover them; adda 
little salt and boil until tender, drain and add 2 tablespoons 
butter rubbed into some flour; season with salt and pepper 
add enough sweet cream to moisten the whole. Let come 
to a boil, and serve hot. 

GREEN PEPPERS. 

Peppers for cooking should be without a suspicion of 

yellow or red, as, after they have begun to ripen, they 


246 WOMAN’S CLUB COOK BOOK. 


should be used, not as a vegetable, but only as a condi- 
ment. They can be prepared in a variety of ways, but are 
usually stuffed, except when pickled. When used as a 
course or for the principal dish at luncheon, the stuffing is 
of meat; when used as a vegetable, rice and tomatoes take 
the place of the meat. One may use cooked or uncooked 
meat; chicken and veal are the most delicate. To prepare 
the peppers for stuffing cut off the stem end and remove 
the seeds and the thick partitions and place them in salted 
water for 12 hours, to draw out the excess of flavor that 
would otherwise render them unpalatable. If pressed for 
time, the same end may be attained by putting them in 
boiling water long enough to thoroughly heat them, drain- 
ing well before stuffng. The soaking is more desirable, 
as the hot water makes the peppers soft, and therefore 
not so easy to handle. 
BAKED PEPPERS. 

For 6 peppers allow 1 cup of cooked meat, 1 medium 
sized tomato, 4 teaspoon of salt, 1 tablespoon of melted 
butter and 4 cup of {uncooked rice. Chop the meat fine 
before measuring; peel the tomato and cut it into dice, 
draining well; mix all together and nearly fill the peppers 
with the mixture; then stand them in a baking pan; put 
in the pan 1 slice of onion, 1 tablespoon of butter, the 
juice from draining the tomato and enough water to reach 
to half the height of the peppers. Bake for 1 hour ina 
slow oven, basting the peppers every 15 minutes; lift the 
peppers from the pan to the serving dish, thicken the 
fuice in the bottom, pour it over the peppers and serve. 
In buying porterhouse steak, if the tough end is cut off, 
Nneooked, and chopped very fine with a little suet added, 
it may then be used the same as the veal in the above 
recipe, producing a delicious dish and at the same time 
solving the problem of how to use these tough ends. 


STUFFED PEPPERS. 


Parboil sweetbreads, cool, and cut into small cubes; 
there should be 1 cupful. Melt 2 tablespoons of butter, 





WOMAN’S CLUB COOK BOOK. 247 


add 2 tablespoons of flour, and pour on gradually, while 
stirring constantly, 4 cup of chicken stock; then add 2 
tablespoons of heavy cream and 4 cup of mushroom 
caps broken into small pieces. Season with salt, paprika 
and Worcestershire sauce. Cut a slice from the stem end 
of 6 green peppers, remove the seeds, parboil for 15 
minutes and drain. Cool, fill with sweetbread mixture, 
cover with buttered crumhs, and bake until the crumbs 
are brown. Break the stems of mushrooms, cover with 
cold water, and cook slowly for 20 minutes. Melt 2 table- 
spoons of butter, adda few drops of onion juice and 2 
tablespoons of flour; then pour on gradually, while stirring 
constantly, the water drained from the mushroom stems 
and enough chicken stock to make 1 cupful. Add 4 
cup of heavy cream, and season with salt and paprika. 
Arrange the stuffed peppers on a serving-dish and pour 
the sauce around. 


MACARONI PLAIN. 

Boil 4 pound of the sticks well broken up, and when 
fully swelled and tender (usually in 20 minutes) drain 
and rinse in clear water. Thicken 2 cups of milk with 
a little corn-starch, and salt and pepper to taste, with 
1 tablespoon of butter. Drop in the macaroni, heat 
through and serve at once. 


MACARONI AND CHEESE. 


Boil and drain the macaroni, place a layer in a baking 
dish, then a layer of cracker crumbs, salt, red pepper and 
grated cheese. Alternate macaroni and seasoning until 
allis used. Pour 1 cup of milk or water over and bake 
i hour. 

MACARONI WITH TOMATOES. 

Place a layer of sliced or canned tomatoes .in a pud- 
ding dish, then 1 inch of boiled macaroni; season with salt 
pepper and butter. Cover with tomatoes, then macaroni, 
sprinkle the top with cracker crumbs and bake 1 hour. 
It is good also mixed with stewed onions anda little milk. 


248 WOMAN’S CLUB COOK BOOK. 


MACARONI, SOUTHERN STEW. 


Slice 2 slices of bacon fine and fry in an iron kettle; 
then add 4 onions cut up fine and fry brown. Stirin1l 
Ib. of roast beef cut fine, and 1 quart of hot water. Stew 
4 hour, add 1 can of tomato, salt, pepper, and a pinch of 
allspice and cook 20 minutes. It then should be cooked 
down to a rich, quite thick stew. Just before serving 
stir in 1 quart of boiled macaroni. Heap on a large hot 
platter and serve at once. 


MACARONI AND BACON. 

Fry a platter of breakfast bacon and pour most of the 
grease from the skillet. Drop 1 pint of plain boiled 
macaroni, season with red pepper, and stir until it is well 
heated in the grease. Pile in the center of platter with 
the bacon all around. Serve hot with graham gems. 

FRENCH MACARONI. 

Put 1 tablespoon of butter in a frying pan, add 1 cup 
of boiled macaroni, cut fine, 2 eggs, 1 cup grated cheese 
salt and pepper to taste. Cook until the cheese melts, 
salt well and serve on hot toast. 


ISLE OF PALMS ASPARAGUS. 

Asparagus is more delicate when steamed instead of 
being boiled. Steaming will take from 1 to 2 hours. In 
serving place it on a large slice of toast, with the heads 
pointed inward toward the center and the stalks spread- 
ing outward. Pour over it melted or drawn butter. 

COOKED BEETS WITH DRESSING. 

Cook the beets and slice them in a sauce-pan, and | 
pour over them a dressing made as follows: 1 small tea- 
cup vinegar, 1 tablespoon each of sugar and butter; salt 
and pepper to taste; add 1 tablespoon flour dissolved in 


water; stir all together and boil until thick; pour over 
the beets and serve in a covered dish. 


CREAMED TURNIPS. 
Dice sufficient white or yellow turnips and boil until 
tender in unsalted water. Make a white sauce with1 heap 


WOMAN’S CLUB COOK BOOK. 249 


ing tablespoon each of butter and flour, 2 teaspoon of 
salt, and 14 cups of milk. Add the drained turnips and a 
dash of pepper, and simmer gently for 5 minutes. 


MUSHROOMS A LA CREME. 

Trim and rub 4 pint of button mushrooms, place them 
in a stewpan with butter, little flour, salt, pepper and 
sugar; shake the pan round for 10 minutes; then break the 
yolks of 2 eggs with 2 tablespoons of cream and add by 
degrees to the mushrooms; serve hot. Use a silver spoon, 
and if it does not turn black the mushrooms are the true 
edible plant. 

BROWNED FARINA BALLS. 

As an accompaniment to timbales cook 4 cup of far- 
ina in 1 pint of milk for 4 hour, adding, as it begins to 
thicken 10 drops of onion juice, 4 teaspoon of salt and a 
dash of cayenne. When done, stir in the beaten yolk of 1 
ege, cover, and set aside until cold. Form in balls 1 inch 
in diameter, dip each in slightly beaten egg, roll in fine 
stale breadcrumbs and just before the meal fry (4 or 5 at 
a time) in smoking hot deep fat until golden brown. Drain 
on soft paper before serving. 


CUCUMBERS AS A VEGETABLE. 

Peel and cut into strips 3 or 4 cucumbers, let them 
stand in salted ice water for a few moments, then drain 
and boil them in salted boiling water 10 or 15 minutes, or 
until tender. Now serve them covered with a cold sauce. 
Cream 4 cup of butter until very creamy, then add 1 table- 
spoon each of finely minced parsley, chives and lemon 
juice, add cayenne or paprika and set on ice until needed. 

SALSIFY FRITTERS. 

Scrape salsify and put it into cold water to prevent 
discoloration. Boil in unsalted water untiltender. Strain 
and mash through a colander. To each pint of this add 4 
tablespoons of milk and 2 eggs well beaten. Drop by spoon- 
fuls into a small quantity of hot fat; turn. When browned 
drain on brown paper and serve at once. Parsnip fritters 
may be made in the same way. 


250 WOMAN’S CLUB COOK BOOK. 


HOW TO COOK CRANBERRIES. 

In cooking cranberries a much finer flavor is secured 
by having the desired quantity of water in which they are 
to be cooked, boiling rapidly, and adding the fruit with- 
out sugar. Then cover, and when the berries are getting 
well broken, add a bit of baking soda size of a large pea 
for each quart of fruit. Stir thoroughly, then add sugar 
to taste. Remove from the fire as soon as fruit and sugar 
have boiled 2 or 38 minutes. The addition of a few raisins 
is by some considered an improvement. This method of 
cooking prevents the skin of the berry becoming tough- 
ened, and gives a bright, clear look to the sauce, which is 
most appetizing. It also removes the trace of bitterness 
which makes the cranberry objectionable to many. 





WINES. 





“‘Here’s to wine enough to sharpen wit; 
Wit enough to lend a sparkle to the wine; 
And wisdom enough to put the lid on in time.”’ 


SCUPPERNONG WINE. 


Over 1 peck of thoroughly mashed grapes pour 1 
quart of boiling water. Pour in a jar and let stand for 24 
or 36 hours. Squeeze the grapes through a cloth and 
re-strain. Add 3 lbs. of granulated sugar to each gallon 
of juice. Let stand until all fermentation is taken off. 
Stir sugar from the bottom each morning. Strain until 
clear, then bottle. Set in a dark cool place for 3 or 4 
weeks. It is best to set away first in a wooden keg, then 
bottle in glass. 


BLACKBERRY WINE. 

Take 1 gallon of ripe blackberries and bruise thor- 
oughly to extract the juice. Let this stand 24 hours, 
occasionally stirring it. Then strain off the clear juice. 
To every gallon of juice allow 8poundsofsugar. Let this 
stand until all fermentation rises and has been removed. 
Strain into dark bottles. Cork loosely, to allow the escape 
of any gas that may collect. Set away in a dark place for 
3 months when it will be ready for use. 


TO BRANDY FRUIT. 


One lb. sugar, 1 pint water; boil until it ropes from the 
spoon; pour hot over cherries, or other fruit; cover jar 
and when cold add 4 pint brandy and 4 pint of the sugar 
syrup. 

BRANDY PEACHES. 
Peel cling-stone peaches and fill self-sealing jars. 


Pour in granulated sugar until peaches are covered. Let 
stand without opening for 3 months. 


252 WOMAN’S CLUB COOK BOOK. 


CHERRY BOUNCE. 

Sixteen pounds of cherries mashed so as to crack the 
stones, 3 lbs. of sugar. Mix, let stand in stone jar 3 or 4 
hours. Pour2 gallons of rye whiskey over all and let stand 
8 months. Pour off and bottle. Touch lightly. 


GRAPE WINE. 

Stem a small quantity of grapes and mash with a pota- 
to masher in a clean tub or crock. Strain through a bag 
to get as much grape juice as possible. To each quart of 
this add 4 pound white sugar and put away to ferment in 
a big jar or clean crock, covering the bunghole at the top 
with netting. After fermenting for 3 or 4 weeks it should 
be still and clear. Then bottle, pouring off the lees with 
care. 

GRAPE JUICE. 


Put 6 quarts of stemmed grapes in 1 quart of water; 
bring slowly to a boil and strain. Then return the juice 
to the fire, bring to a boil again. Bottle and seal while 
scalding hot. 


TOMATO WINE. 


Cut ripe tomatoes and let stand over night. Mash 
and strain out the juice. Allow 3 pounds of sugar to 1 
gallon of juice. Use no water. Cork bottles loosely and 
set away in a dark, cool place. 





RECIPES AT RANDOM 


HOW TO COOK A HUSBAND. 


A good many husbands are entirely spoiled by mis- 
management in cooking, and so are not tender and good. 

Some women keep them constantly in hot water; 
others freeze them; others keep them in a stew; others 
roast them, and others keep them constantly in a pickle. 
It cannot be supposed that any husband will be good and 
tender managed in this way, but they are really delicious 
when properly treated. In selecting your husband you 
should not be guided by the silvery appearance as if you 
wanted mackerel, nor by the golden tint, as in buying sal- 
mon. Be sure and select him yourself, as tastes differ. 
Do not go to the market for him, as those brought to the 
door are always best. It is far better to have none than 
not to learn how to cook him properly. It does not make 
so much difference what you cook him in as how you cook 
him. 

See that the linen in which he is wrapped is white 
and nicely mended, with the required number of strings 
and buttons. Do not keep him in the kettle by force, as 
he will stay there himself if proper care is taken. If he 
splutter or fizz do not be anxious; some husbands do this. 
Add a little sugar in the form of what confectioners call 
‘‘kigses,’’ but no vinegar or pepperon any account. A 
little spice improves him, but it must be used with judg- 
ment. Do not try him with anything sharp to see if he is 


becoming tender. Stir him gently the while lest he stay 
too long in the kettle and become flat and tasteless. 

If thus treated you will find him very digestible, 
agreeing very nicely with you, and he will keep as longas 
you want. 





KISSES. 


Tol piece of dark piazza, add a little moonlight, 
take for granted 2 people, press in 2 jstrong ones 1 


254 WOMAN’S CLUB COOK BOOK, 


small soft hand; sift lightly 2 oz. of attraction, 1 oz. 
of romance, add a large measure of folly, stir in a floating 
ruffle and 1 or 2 whispers; dissolve 4 doz. glances in a 
well of silence, dust in a small quantity of hesitation, 1 
oz. of resistance, 2 oz. of yielding; place the kisses ona 
flushed cheek or 2 lips, flavor with a slight scream; set 
aside to cool. 

This will succeed in any climate if divsctiens are care- 
fully followed. 


RECIPE FOR MAKING SOUP. 


Take a pail of water and wash it clean, then boil it until 
it is brown on both sides; pour in 1 bean; when the bean 
begins to worry, prepare to simmer. If soup won’t sim- 
mer, it is too rich; pour in more water. Dry the water 
with a towel before you put it in; the dryer the water the 
quicker it browns. Serve hot. 


=i 7 oa de = = 
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WOMAN’S CLUB COOK BOOK—ADVERTISEMENTS = 255 


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Butter is always about the most expensive ingredient in every recipe. 
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When a recipe calls for a heaping tablespoon of butter, use a_ level 
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For Frying, Golden Glory is unequalled. Remember, however always 
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crumb in ten to fifteen seconds. 





256 WOMAN’S CLUB COOK BOOK—ADVERTISEMENTS 


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WOMAN’S CLUB COOK BOOK—ADVERTISEMENTS 257 


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258  WOMAN’S CLUB COOK BOOK—ADVERTISEMENTS 





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WOMAN’S CLUB COOK BOOK—ADVERTISEMENTS 261 


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262 WOMAN’S CLUB COOK BOOK—ADVERTISEMENTS 
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drawn into fine porous shreds so that 


the stomach may easily take up all of its strength-giving properties. Shredded Wheat 
is the cleanest, purest, most easily digested, and most nutritive cereal food made. 


TRY THE SHREDDED WHEAT RECIPES IN 
THIS BOOK 








FLOWERS——FLOWERS 


When ordering Cut-Flowers, Floral Designs, Bridal Bouquets, give 
us atrial. We furnish Palms, Ferns, etc. for decorations. 
Prompt service. Write, Telegraph or Telephone the 


DILWORTH FLORAL GARDENS 
McPHEE BROS., Props. 
Business Phone 900 Night Call 281 





Prepare your meals from RECIPES in this book 
and set your table with LINEN laundered by 


Model Steam Laundry Co. 


Phones 160 and 110 CHARLOTTE, N. C. 















Will most certainly inspire 
perfect confidence in our equally superb 
White House which are put up in 


4 s/a\lb.carefully sealed 
} Eg fee. tins and warranted to 





= give complete satisfaction 
| BOTH WHITE HOUSE COFFEE & WHITE HOUSE TEAS 

ARE THE PRODUCT OF THE MOST 
FAMOUS PLANTATIONS IN THE WORLD 



















» “FORMOSA OOLONG™ 
“WYRE NOUSE’TEAS ms, Sne eS 
THESE pisnincTve S'S: 
















Pure Soda-—the Best Soda, comes 
only in PACKAGES 
Bearing Trade Mark: ARM and HAMMER, 





It costs no more than inferior package Soda 
—never spoils the flour—always keeps soit. 

’ Beware of Imitation trade marks and labels, 

and INSIST ON PACKAGES 

bearing these words— 








LA eM 2 
HURCH &CO, New Yorn. 
a’ o°- SOLD BY GROCERS a 


Write for Arm and Hammer Book of Valuable Recipes- FREE. ¢ 2700 


RAY 
Printing Company 


JOB PRINTERS 


BLANK BOOK 
MANUFACTURERS 


CHARLOTTE, N. C. 


A. H. WASHBURN, Pres. C. M. RAY, Vice-Pres. and Mgr. 
F. H. WASHBURN, Secretary and Treasurer, 





If unable to purchase this book at 
your bookseller’s, copies may be 
obtained by addressing 


Che Womaws Olah 


Charlotte, North Carolina 





INDEX 








PAGES 
Introduction ........ BEES EGA CaS EEEAIIACt ERE HE SER PONE SERB ASA aA ANWR : 3 
PMPSCLIZ ETS Mao) vc ircnan teas hsteteaus sumer sestin yais Mung aed tm DD. Sac etatea ian site Dae 5-6 
|SITE Aaah cdes HOAACH CED CCH ace MABE ALOE oe Sem HE Re MMA Ble is col aR 7-20 
PEGE NICU se nas asgs necounces eaacnene dots Secu nonebentn es sacs ee ctec ten te een serieeag ee 21-22 
REACS Wie Acc daest Ssiuinjieles aad sonacuhiscls iaWeaseenenindse tse Paha e's te potaecacemes 23-28 
ne anaste Ga eS teen ves matin a So ee CEN BER CRE ET MMR Rtn eam hb de SCRE LEN 28-35 
WORKER ee teae Meee sel eRe Menard UNM Ry eNom Ep SEMA ANIME ikl silat ature ies 36-60 
CRIES? 3 LeecoBUMBAR BG OSPOTaKISSGEA GALE NOPE Creal aaa Ae tac tora Sc geaca area aoe Sr en 61-72 
Wheesrmrces ccsss sc evsledscescrsscaaceseeleerase PREM GR re Medea (ase ate anon he eelese 73-77 
Cookies pomalliGakes  ERtc arose serene eae eee ae aus decalseied She ieiedees 78-86 
ESSE Lt Cpe cites tancettona teat sssbiiessuastetecncs aceacteters pedenoe Gsbae A agoione 87-97 
[BLS mondqolod Joasaaana dn abics pabdadhte eonbar eonocO san rere eRe afoseuttnana seers nase, 98-101 
JSVIGREES) o.sodukeceipsasescdusetns suastd Hoddcs ridoapeced Seecuro 6 dob cocdEEon SHG | oApoRouSIChs 102-110 
MUOUNE RGR C AICCS Es gsi ceic 2. es eines cele snou de ant deota ita adele otAsvacasdesdets IlI-112 
ISH Pa cusch casecaess HoewpeRMa ttt nossa amatenen tet races Pa AEeR ADE ARI AOR EE étaie Lae 113-116 
Flome Suggestions for the) Housewife nil ac vssech ater sees vevsedeon cose esses 117-124 
HGCEG Keatinaers viento cco aie cee come poiouee son neenaratstaine salanean artis ces eat sical 125-127 
USE Se henccihdety ebceeoom Sr socanet: Se sueceeth mee Toaus eM ato stent fer icant cowismaacws erante ais 128-129 
MOTOS ieee ecg Net eco ans tana ne eN ant os Teluhr werent mnuSsnsh con) 26s ae rlees $s 130-131 
JIGTING Ss Basch Ber aruecemed RincOneoEEe nacten nboy addtRcs ahah oapen Sten OHes Cesc UnC Sa mere see 132-134 
IMIGETIS | oa conBeciene ee Aabde is aroceedtbon dnORos bdo bonondOed ater bonadsuen cat sapanenards 135-151 
INIGITTG aca lanod be dbapedeccdses codes dodo Goa bt uaa Gopleodiced Gobpanodigy:\oabado,consoaods «bones 152-159 
Eek ler Andy CG AtSUDS ceaareul svconadaviedecdshensdte-utensteAccdées tunes susp iossense ss 160-166 
iesvanGdu Custards csccwseececesceucaceuns-caave< Nar secs ne rcccmciaci ssw eri reese sneusn> 1677174. 
TAREEEINIDieacouan Sekboongdoduoundondoubowoedonecabeudadc Made aera nt cahateinsemta routes 175-176 
EG CHHITE'Sy US WIECE Rt icat orn ac tee ews be eleka ses ara-siuedbeaves sesulesseajensawncae var 177-182 
Uae 6 Veh elADle ec. sci cesssttahseeeroccode teouesiicses can benseqeas ne seeuess 183-186 
ROL Sete ee Ne este eee ee cialtnsicchesclees ceskin sane ton aes cebjetieedsjo sass) edacs ede 187-188 
SHUIEGIS - cottice Sadboouo codogh bdabed edbsaudab)- oodps nese oon nabe Gedech Scnorosacebnen@ cane" 189-198 
Sala ness OS tn a arereateterasdehwsesloneven scattesstersget qusareesveoveeanersasias 199-200 
Sanday Cheswm eaeren sem rec ote e ie cce ee ccrestacscce carat apscnronseces easceseuiecieess 201-203 
SAUCES Parente teateet ease tae tensuess esses cesnacesceatenleledcecee'e geo cenasteneclsls 204-207 
Shelli Pishtands Oysters) .sestestceesevcecs cabic-cetiasicoscleoserested ss>ccesieseeneas 208-214 


The Sick Room and) Some Health Hints..............c.c.00 vocssersesesorress 2L5-224 
SOUPS sovce succes te ee rey RUM itay (aga sianisibins cba Gete shess,\eneessiene sonateeve 2297259 


WEL ALS aaeaenscesseesrsetirass Vates ec ascasnciae cele ccdsjsceeeesessasasreslusistoweraleoewes 234-237 
Veseteblesnince ss vsaicsr ties tases neseadstuecsssasnd HW osvidectlapibestest: debanelatataess 238-250 
WV SNE Siec cosmtermessnerserstete eet setossasests lcsnoasccnteeseess pricives) consapaceinencas 250-252 
RECIPES HALE ANG OU eetaa ct cecac ase cals stalenvedeciecartpinnetondiaesatedanisenese 253-254 


VA AV. CETISCIMEDE Shee eames een eae ee ott cers ha chan Giniobece Buessetady wpnstuer 255-264 














